Instructions: Trim root ends, coarse tops, and outer layers from leeks; cut leeks in half lengthwise. Hold under running water and flip layers to rinse out grit. Cut leeks into 2-inch lengths.

In a 12-inch frying pan or 5- to 6-quart pan over medium-high heat, stir garlic in 2 teaspoons oil until lightly browned, about 1 minute. Add leeks, onions, and 1/2 cup water; cover and simmer until leeks are tender when pierced, about 15 minutes.

Add remaining olive oil and sugar to pan, and stir until sugar is dissolved. Add lemon juice to taste.

Spoon leeks into a bowl. Add salt and pepper to taste.

This recipe yields 10 to 12 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.