Chop the root end off your leeks, then cut the white part away from the green an inch so below where they join. Was the outside of the white stem. Chop the top end off the leaves, then separate and wash each carefully under the tap (leeks tend to get a lot of dirt trapped low down between the leaves). I use 2-3 leeks for 4-6 people.
Chop stem and leaves into slices about 5-10 mm thick.
Melt some butter in a small saucepan. When hot enough, add the leeks, and saute, stirring, for a couple of minutes. Sprinkle in about 1/2 tsp salt and 1/2 tsp stevia blend, plus 1/2 cup water. Stir, place lid on pot, and simmer until tender.
A quick and tasty way to cook leeks as a side-dish.
Our family is eating sugar and gluten free. Here we share our recipes.