Leeks Braised in Red Winecomments (2) July 29th, 2009
2 Tbs. olive oil
4 medium leeks, halved, with 1 in. to 2 in. of green top
1 cup red wine
1/2 cup vegetable broth or water
In a large sauté pan, heat the olive oil over medium-high heat until hot. Add the leek halves, cut side down, season lightly with salt, and sauté until brown on the edges. Turn and brown the other side. Turn once more so they are cut side down and pour over the wine and vegetable broth. Reduce the heat to a simmer, and cook until the leeks are very tender, 10 to 12 min.
Remove the leeks to a serving dish. Increase the heat to high and reduce the sauce to a glaze. Pour over the leeks.
Note: This dish may be served hot, cold, or at room temperature.
Recipe by Amanda Hesser
from issue #11
posted in: leeks, side dish