BRAZILIAN LEEKS
Steps:
- Trim the leeks and cut them in half lengthwise. Run them under cold running water, using your fingers to gently pull open the layers to rinse away the sand. Shake the excess water from the leeks and use a sharp knife to thinly slice the leeks lengthwise into long, thin strips.
- In a large skillet, heat the oil and butter over low heat. When the butter is melted, add the leeks. If you cannot add all the leeks at once, add them in batches and use tongs to gently turn them as they cook, bringing the leeks on the bottom of the pan to the top as they reduce in volume to make more room.
- Once all of the leeks have been added to the pan, cook gently, stirring occasionally, until they are soft enough to be twirled on a fork like spaghetti, 18 to 20 minutes. Add a little more butter or oil if necessary.
- Serve, drizzling a little reduced balsamic vinegar over each portion, if desired.
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