Instructions

• Trim the roots and dark green tops from the leeks.
  
• Cut the leeks in half lengthwise and rinse thoroughly.
  
• Heat the butter and olive oil in a large skillet over medium heat.
  
• Place the leeks cut-side down in the skillet.
  
• Cook for 4-5 minutes, or until lightly browned.
  
• Turn the leeks and add the broth, salt, pepper, and thyme.
  
• Cover and simmer for 15-20 minutes, or until tender.
  
• Uncover and cook until the liquid is slightly reduced.
  
• Drizzle with lemon juice and oil before serving.