Recipe - Drunken Leeks

6 small Leeks, trimmed and
washed (up to 8)
1 Garlic clove, crushed
One half cup Red wine
1 teaspoon Red wine vinegar
2 tablespoon 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
34.

: 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini