Melt 2 tablespoon Butter in a pan over a medium heat.
Add 400 g Leek to the pan. Stir well so that all the leeks are coated in butter.
Season with 1 pinch Sea salt and black pepper and add 2 sprig Fresh thyme. Cook for 10-12 minutes, stirring regularly.
Notes
Leeks can vary in size greatly, however that won't make much of a difference to this recipe. If you have really big leeks, then you will just need to use a bit more butter.
You can cut your leeks lengthways and then chop them, like we did or you can slice them in to rounds.
If you find that your leeks are burning, firstly make sure that they are being cooked on low. You can also add a little olive oil to the butter, which will stop them from burning.
Make sure that you don't overcook the leeks, as they can get a strange texture and go a bit slimy.