My chef of a girlfriend says:
[i]There are a few ways you can prepare leeks.
Just a few basic preps:
If you don't mind adding oil to the dish, sautee them on medium-high with a little bit of garlic, salt, and pepper in the oil of your choice. I recommend olive oil with a drizzle of Porcini mushroom olive oil before serving.
Or you could sautee with the above ingredients minus the Porchini mushroom olive oil. After softening in a pan, add equal parts chicken stock and white wine and allow to simmer (this makes a great base for a soup. Or allow the stock and wine combo to reduce slightly and toss in some grilled chicken strips. Simmer all together.
If you're looking to cook without oil entirely, simmer in equal parts chicken stock and white wine, along with salt and pepper.
If you're looking to add leeks to a recipe, you may enjoy the following:
Sautee leeks in a little bit of oil, salt, and pepper. Stir in thawed spring peas. A few splashes of chicken stock. Allow to reduce. Pulse in a food processor until roughly chopped. Add lemon juice to your liking while in the food processor. Remove and stir in toasted, chopped walnuts.
This makes a refreshing substitute for hummus or any other topping.
You want your leeks to sautee on medium to medium-high heat until slightly translucent and very tender. Make sure to keep stirring because they can burn very quickly.
Hope you enjoy! (She says smiley face, but I won't type it.)[/i]
And if you don't enjoy, I'll smack her for ya.
(She's still thinking, so there maybe a massive edit in near future...)