Lunch: Braised Cucumbers with Dill

Ingredients

1 1/2 tablespoons unsalted butter
1 leek, white and tender green parts, diced and well washed
6 kirby cucumbers, peeled in stripes with a vegetable peeler, halved lengthwise and sliced 1/2 inch thick
Salt
1/4 cup snipped fresh dill (cut with scissors or sliced with a chef's knife)

Instructions

In a large skillet, melt 1 tablespoon of the butter over medium-low heat. Add the leeks and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the cucumbers, season with salt and toss to coat. Add 1/4 cup of water and the remaining 1/2 tablespoon butter and cover the pan. Cook until the cucumbers are crisp-tender, 3 minutes. Uncover the pan, raise the heat to medium, add the dill and cook until the liquid has almost evaporated, 2 to 3 minutes more.

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