How would I make 'Braised' Blue Cheese Leeks without a recipe?

Question

Gary Rhodes was on Gusto TV last night, and made 'Braised' Blue Cheese Leeks. I didn´t write down the recipe-shoot!
How would you make something like this, and is it good?

Answer 1

here's how I do mine...

4 leeks, washed well and sliced thinly
3 cloves garlic, peeled and sliced paper thin
2 tablespoons olive oil, more if needed
Heat oil in a skillet.
Add garlic and heat slowly until it begins to flavor oil, about 2 minutes.
Add leeks and toss gently to coat with oil and garlic.
Add 2TB water, reduce heat, cover, and cook about 10minutes until leeks are soft.
Remove lid, increase heat, and stir until thoroughly cooked, and most of the moisture is removed.
Serve hot as an interesting side

Answer 2

I don't know if its good or not. I actually like leeks theyre a forgotten veggie. I found this recipe on the net and just substitute blue cheese for the parmesano and it should work out well. enjoy.
Braised Leeks au Gratin

Ingredients:
1 Tbsp. olive oil
1 Tbsp. butter
3 large leeks
salt
freshly ground black pepper
½ – 1 cups chicken or vegetable stock
1 cup Parmigiano-Reggiano cheese, grated
½ cup breadcrumbs (or stale bread)
3 – 4 Tbsp. fresh parsley, chopped

Directions:
1. Wash the leeks well, being sure to be rid of any sand that gets trapped in between the leaves. Slice in half lengthwise and cut into 3” logs.
2. Pre-heat a large sauté pan over medium high heat. Add the olive oil and butter and blend well. When the butter has stopped sizzling, add the leeks, cut side down to the pan. Brown well and then turn them over. Season with salt and pepper.
3. Add the chicken stock to the pan, so that it comes half way up the side of the leeks. Bring the stock to a simmer and then reduce the heat to very low. Cover with a tight-fitting lid and simmer for 10 minutes or until the leeks are tender to a knife point.
4. When the leeks are tender, pre-heat the broiler and increase the heat and reduce the chicken stock until it only just covers the bottom of the pan.
5. Sprinkle the parmesan cheese and breadcrumbs all over the top of the leeks and place the pan under the broiler. Alternately, if you want to take the leeks directly to the table, transfer the leeks to an oven-safe casserole dish and then top them with the cheese and breadcrumbs. Broil until the cheese melts and starts to turn brown.
6. Garnish with chards of Parmigiano-Reggiano cheese and fresh chopped parsley.

Serves 4 as a side dish