Cut the root from the leeks and most of the green leaves so that you keep about 2 inches of green and the white part. Cut in half lengthwise and wash in several changes of water remove all sand. Pat dry.Melt the butter with the oil in a skillet and add the garlic. Discard the garlic when brown. Add the leeks and savory, and saute until soft, about 8 minutes. Season with pepper, add salt if desired. Turn off the heat, and sprinkle with the Parmesan. Cover and let sit for a minute, then serve.Makes 2 servings
Per Serving: 245 Calories (51.4% from fat); 15g Fat (6g Sat, 7g Mono, 1g Poly); 5g Protein; 26g Carbohydrate; 3g Dietary fiber; 19mg Cholesterol; 663mg Sodium. Food Exchanges: 1/2 Lean Meat; 5 Vegetable; 2 1/2 Fat.