Buttered Leeks (Irish)

I had this dish, made from beautiful dark green leeks just out of the garden, alongside perfect roast lamb at Ballyvolane House in Castlelyons, County Cork.

8 medium leeks, thoroughly washed, trimmed to leave approximately as much green as there is white, and cut on the diagonal into pieces about 1" (2.5 cm) long
½ cup butter (125 g)
sea salt
black pepper, freshly ground

Put the leeks and butter into a large saucepan with a lid. Add ½ cup (120 mL) water, cover, and bring to a boil over high heat. Reduce the heat to medium and cook for 5-8 minutes, or until the leeks are tender but not mushy.

Drain and season to taste with salt and pepper. Let a pat or two of additional butter melt over the hot leeks if you wish.

Makes 4-8 servings.