1. Remove dark green parts and very bottom of root ends from leeks. Halve leeks lengthwise and rinse thoroughly, removing any dirt, then drain and pat dry. (Leeks should be able to fit into a large skillet; cut to fit if needed.)

2. In a small bowl, combine chicken broth, soy sauce, and sesame oil and set aside.

3. Melt butter in a large skillet over medium heat. Add leeks, cut side down, and cook until well browned, 2 to 3 minutes. Flip leeks, then add broth mixture to pan and reduce heat to medium-low. Cover and cook until leeks are tender, 15 to 20 minutes.

4. Transfer leeks to a platter and simmer liquid left in skillet until slightly thickened, about 2 more minutes. Spoon sauce over leeks and sprinkle with sesame seeds before serving.

Source: Hannaford fresh Magazine, March-April 2023