This is a variation of a classic recipe that could have graced tables in the regency.
Take 3 leeks, clean and trim (remove the tough bottom bit and cut where the leaves turn green.) Slit twice lengthwise most of the way along the stem so that the leek can fan out. The tops can go into stock or the compost pile.
Cut up 2 strips of bacon in about 0.5 cm or 1/3 inch strips. In the US I use bacon, in the UK it would be ‘streaky bacon’. Fry the bacon, possibly with a small amount of oil to stop sticking, until it is mostly done (just beginning to turn brown).
Then add the leeks and lightly brown each side.
Put in about 1/2 cup beef stock (or other stock). I use a water with a concentrate called ‘better than bullion’ but whatever you have will do.
Simmer until the stock is mostly dried/absorbed. If it evaporates too quickly you can add water, but doing so ad infinitum will result in leek mush which is not desirable.
