Yield: 4 servings
|6 smalls||Leeks, trimmed and washed (up to 8)|
|1||Garlic clove, crushed|
|½ cup||Red wine|
|1 teaspoon||Red wine vinegar|
|2 tablespoons||Parsley, chopped|
Melt the butter and cook the leeks and garlic for 3 minutes over medium heat. Add the red wine and some salt and mix well. Cover and cook for 15 more minutes or until leeks are tender.
Place the leeks on a serving dish and reduce the liquid left in the pan for 2 minutes. Add the vinegar and pepper to taste. Pour over the leeks and garnish with parsley. NOTES:
* Leeks in a zesty red wine sauce -- This recipe is from Bert Greene's "Greene On Greens." It can be served either hot or cold.
Yield: Serves 3-4.
: Difficulty: easy.
: Time: 30 minutes.
: Precision: No need to measure.
: Nicholas Horton
: Reed College, Portland, Oregon, USA : tektronix!reed!horton
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