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Braised Leeks with Dill
8 Medium leeks
2 Medium onions
1 Clove garlic
1 Large tomato
2 Tsp olive oil
1/2 Cup Nonfat Veg Chicken Broth, Low Sodium -- Or Vegetable Broth
Salt and pepper -- To Taste
4 Sprigs fresh dill -- chopped
Rinse leeks under cool running water. Halve them lengthwise, peeling off the tough outer layer and including about 2 inches of the green tops. Rinse them again. Slice onions, chop garlic, and peel, seed and chop tomato. In a skillet, sauté onions and garlic in olive oil 2 minutes. Put onions, garlic, leeks, tomato and stock into slow cooker; cover and cook on low 6 to 10 hours. Salt and pepper to taste at end of cooking. Garnish with chopped dill at serving time.
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