4 medium-sized leeks, trimmed, cut lengthwise into quarters and cleaned well
2 tablespoons margarine
¼ cup chicken broth (pareve or regular)
1 teaspoon lemon zest
Salt and pepper to taste
Melt margarine in a medium-sized skillet over moderate heat. Add leeks and sauté gently for about 5 minutes. Add broth and zest. Cover and cook an additional 10 minutes. Season with salt and pepper.