Recipe - Leeks Braised In Red Wine

2 tablespoon Olive oil
4 md Leeks; halved w/1" greentop
Salt
1 cup Red wine
One half cup Vegetable broth

In a large saute pan, heat the olive oil over mediumhigh heat until hot.
Add the leek halves, cut side down, season lightly with salt, and saute
until brown on the edges. Turn and brown the other side. Turn once more so
they are cut side down and pour over the side and vegetable broth. Reduce
the heat to a simmer, and cook until the leeks are very tender, 10 to 12
minutes.

Remove the leeks to a serving dish. Increase the heat to high and reduce
the sauce to a glaze. Pour over the leeks.

NOTES : This dish may be served hot, cold, or at room temperature.

Recipe by: Kitchen Garden (October/November) 1997

Posted to recipeludigest by Nesb2@aol.com on Feb 9, 1998