1. Remove dark green top sections from leeks. Carefully trim root strands from bottoms, leaving base intact. Cut leeks in half lengthwise, then rinse thoroughly between layers to remove any dirt or grit. Pat leeks dry with paper towels and season with salt and pepper.

2. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add leeks, cut side down, and cook until lightly browned, 1 to 2 minutes.

3. Add broth, wine, and garlic to skillet and bring to a simmer. Cover, reduce heat to medium-low, and cook until leeks are fork-tender, 10 to 12 minutes. Transfer leeks to a platter, leaving liquid in skillet.

4. Simmer cooking liquid until it reduces to about 3 tablespoons, 3 to 5 minutes. Whisk in remaining 1 teaspoon oil, season with salt and pepper to taste, and spoon over leeks. Sprinkle all over with chives and cheese before serving.

Source: Hannaford fresh Magazine, March - April 2018