6 sm Leeks, trimmed and
-washed (up to 8) 1 Garlic clove, crushed
1/2 c Red wine
1 ts Red wine vinegar
2 tb Parsley, chopped
1 ds 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