|Water||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
Remove root, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves.
Wash leeks; split in half lengthwise to within 1 inch of bulb end.
Melt butter in a large skillet.
Add leeks, tossing well to coat with butter.
Cover and cook over medium heat 10 minutes.
Add water, and bring to a boil.
Cover, reduce heat, and simmer over low heat 15 minutes or until tender.
Combine Parmesan cheese, parsley, salt, and pepper, and sprinkle over leeks.