extra virgin olive oil
Pare the leeks leaving the root end intact. Divide them in half lengthwise and rinse them well under running water.
In a cast iron skillet or fry pan cook them over medium heat with a few twigs of thyme, extra virgin olive oil to cover the bottom of the pan and a few tablespoons of white wine. Cover and let them cook until they start to take on color, turn them halfway through cooking adding a bit more wine or oil if the pan starts to dry out.
You can turn them into a savory tart by baking a pastry crust blind at 200C/375F for 15 minutes, fill the crust with the braised leeks and any remaining cooking liquid, add a few chunks of a flavorful washed rind cheese and bake for 10 - 15 minutes more until the cheese is melty.