Drunken leeks
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | dash | Salt |
| Black pepper | ||
Directions
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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