{German sautéed green apples and leeks}

2 large leeks, white part only
2 teaspoons unsalted butter
2 large green apples, such as Granny Smith, quartered, cored and thinly sliced
Salt and pepper to taste.

Split leeks in half lengthwise, leaving a little of the root end intact so they stay together. Wash well and dry. Cut leeks into thin strips about 2 inches long. In a medium sauté pan, melt 1 teaspoon butter. Add leeks and cook until soft, about 3 minutes. Remove from pan and set aside. Melt remaining teaspoon butter and add apple slices. Turn heat to high and cook until apples are lightly browned and soft, about 3 minutes. Return leeks to pan and toss together to combine. Serve immediately.

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