8 small or medium leeks, tough outer leaves discarded and leeks trimmed to about 7 inches long and cut lengthwise into 1/4’s or 1/8’s
4 tablespoons unsalted butter
1/2 cup chicken broth
2 teaspoons lemon zest
Sea salt  and freshly cracked pepper
Soak leeks covered in cold water for 15 minutes and rub once to remove grit. Melt butter over moderate heat in a skillet. Add leeks to skillet (a little residual water is fine) and cook, stirring occasionally, for 5 minutes. Add broth and zest. Braise leeks, uncovered, 5 minutes or until tender. Season with salt and pepper.
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