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.
- 6-8 small leeks,
trimmed and washed
- 1 clove garlic,
- 1/2 cup red wine
- 1 tsp red wine vinegar
- 2 Tbsp parsley,
- 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
No need to measure.
Reed College, Portland, Oregon, USA
Recipe last modified: 1 Feb 88
From: email@example.com (Nike Horton)
Subject: RECIPE: Drunken leeks
Date: 5 Aug 88 07:05:00 GMT
Organization: Reed College, Portland, Oregon, USA
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