Ingredients

• 2 tablespoons olive oil
• 10 leeks (white part only) cut in 2-inch pieces, washed thoroughly
• 10 peppercorns
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 cup water
• Juice and zests of 1 lemon
• Salt and freshly ground pepper

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Instructions

1. In a large cast iron pan on medium heat, heat olive oil and add leeks, peppercorn, rosemary, thyme, and a pinch of salt. Cook for 5 minutes, until caramelized. Add water, zest and juice of one lemon and continue cooking for 5 minutes. Season with salt and pepper. Keep warm.
2. Serves: 6; Calories: 132; Total Fat: 5 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 21 grams; Sugar: 6 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 138 milligrams