Trim the leeks, but keep whole.  If you have a particularly long leek, cut into 6-8 inch sections, treating each section as a whole leek.  Split down one side to within 1 inch of the base.  Rinse under lukewarm water to clean.  In a heavy bottomed pan, melt 2-3 Tbs of butter (or use equivalent in olive oil).  Roll the leeks around in the butter or oil until they are well coated and cook until slightly browned.  Add stock or water to half cover the leeks and bring to a boil.  Reduce the heat and continue to simmer until the base can be easily pierced with a knife.  Drain off any remaining liquid and serve with a cream sauce or tomato sauce (either of which can be made with the left over braising liquid).

From The Victory Garden Cookbook.