(makes 2 C of cooked leeks)
2 medium leeks (or 4 small)
1/4 C extra virgin olive oil
1 teaspoon cumin seeds
2 tablespoons of prepared mustard
1 teaspoon honey
Prepare the leeks: remove roots and very tops of greens. Cut lengthwise and rinse well. Julienne cross-wise into thin strips. Combine oil, cumin seeds and green parts of the leek in a medium frying pan and sauté over medium-low heat for 2 minutes. Add white portions of leeks and sauté for another 8 minutes stirring frequently. Add mustard and honey and sauté over low heat for a few more minutes until cooked through – taste them for seasoning. You can serve them hot or cold.