2 tbsp butter
2 leeks, white and light green parts only, cut into 1/4-thick slices
1 1/2 lbs green beans
1/4 cup chicken broth
1 tbsp. fresh tarragon, chopped
1/2 salt
1/4 tsp. pepper

In a large skillet, spray with cooking spray, melt butter oven medium-low heat. Add leeks. Cover, cook, stirring occasionally until softened. Remove from skillet, keep warm. To same skillet, add green beans, broth, 1/4 water, tarragon, salt and pepper.

Cover, cook, stirring often, until beans are tender. Uncover, cook until liquid reduces slightly. Transfer bean mix to platter. Top with leeks.

Submitted by: Sherry Monfils