Drunken leeks

Yield: 4 servings

Measure 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

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

: Copyright (C) 1986 USENET Community Trust

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