Leeks with olives and parsley

1. Strong flavours here - leeks sautéed with olives and parsley - that are reminiscent of french regional cookery.
2. Lovely with a rice dish, or with the crèpes alla parmigiana parizzi.
3. sauté the sliced leeks gently in the olive oil, stirring, until they begin to soften, about 6-8 minutes.
4. Stiri in the stock and bring to the boil.
5. Simmeri gently, uncovered, for 5 minutes.
6. Add the olives and the chopped parsley, and cook, stirring occasionally, for a further 3-4 minutes.
7. Seasoni to taste with salt and pepper and it is ready to serve.