Romaine and Leeks

Ingredients

• 20 outer leaves romaine lettuce, approximately
• 2 large leeks
• 4 tablespoons butter
• Salt and white pepper as desired

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    154 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 2 grams protein; 30 milligrams cholesterol; 21 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Wash romaine leaves and cut crosswise into 1/2-inch pieces. Drop into boiling water, bring back to boil, drain immediately, shock under cold water and drain again. Reserve.
2. Trim leeks and cut in half lengthwise. Rinse well to remove sand and cut into 1/4-inch pieces crosswise.
3. Melt butter in large skillet, add leeks, cover and cook over very low heat 10 minutes.
4. Add romaine, turn up heat and stir to mix well with leeks and butter. Add salt and pepper to taste and stir to heat through.

30 minutes