Ingredients
6 to 8 small leeks, trimmed and washed
1 clove garlic, crushed
1/2 cup (100 ml) red wine
1 tsp (5 ml) red wine vinegar
2 Tbsp (30 ml) parsley, chopped
Dash salt
Black pepper

Instructions
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.

Yield: 3 to 4 servings

Credits
Recipe from: Greene on Greens by Bert Greene (Workman)

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