Creamed Leeks

2 Tbsp. butter
8 medium leeks (about 3 lbs), whites and light-green parts only, halved lengthwise and cut 1" thick crosswise
½ cup dry white wine
1/3 cup heavy cream
sea salt
black pepper, freshly cracked

Heat butter in a large skillet over medium heat. Add leeks; cook, stirring occasionally, until softened, 6-8 minutes.

Add wine and 1 cup water. Bring to a boil; reduce heat to medium-low. Cover skillet and simmer, stirring occasionally, until very tender, 20-25 minutes.

Uncover skillet; increase heat to medium-high. Cook, stirring, until liquid has evaporated, 2-4 minutes. Add cream; simmer until it has thickened and coats leeks, 3-5 minutes.

Season with salt and pepper.

Makes 4 servings.