Leeks in a zesty red wine sauce

This recipe is from Bert Greene's Greene On Greens\fP. It can be served either hot or cold.


(Serves 3-4)


  1. Melt the butter and cook the leeks and garlic for 3 minutes over medium heat.
  2. Add the red wine and some salt and mix well. Cover and cook for 15 more minutes or until leeks are tender.
  3. Place the leeks on a serving dish and reduce the liquid left in the pan for 2 minutes.
  4. Add the vinegar and pepper to taste. Pour over the leeks and garnish with parsley.


Difficulty: easy.
Time: 30 minutes.
Precision: No need to measure.


Nicholas Horton 
Reed College, Portland, Oregon, USA 
Recipe last modified: 1 Feb 88

Original header

Path: decwrl!recipes
From: horton@reed.uucp (Nike Horton)
Newsgroups: alt.gourmand
Subject: RECIPE: Drunken leeks
Message-ID: <14380@decwrl.DEC.COM>
Date: 5 Aug 88 07:05:00 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Reed College, Portland, Oregon, USA
Lines: 46
Approved: reid@decwrl.dec.com

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