I have to admit--I went off the idea of cooking and eating leeks after while reading the famous 'French Women Don't Get Fat' book by Mirielle Guilano, grande-dame of Veuve Clicquot--I attempted to follow her initiation 'diet' /cleanse that promised to help me turn into a svelte-French-lady---you drink only cooked leeks in water, slightly salted, every two hours for 4-5 days--as I recall. Don't try it. It put me off leeks for a few years.....
Instead, if you are keen to fall in-love with leeks--try this instead. Simple. Yummy. Comforting.
5-6 medium to large leeks, dark green ends trimmed and rinsed clean of sand or dirt between layers.
Herbs de Provence
1 cup vegetable or chicken stock
I cooked these as a bottom layer under roasted chicken. Otherwise, if you are just doing the leeks--you lay a single layer in a casserole, drizzle with olive oil and salt and pepper and cook them at 350F for 30 minutes--to keep them from browning too much, add the stock half way through cooking.
Braised leeks are a classic in French Cuisine--Julia Childs was the queen of this type of classic French side-dish....I think I will stick with Julia (at least for the leeks) and stay with Mirielle for the Veuve----.