LEEKS IN RED WINE

Leeks in Red Wine image

Yield makes 4 servings

Number Of Ingredients 5

2 tablespoons butter, extra virgin olive oil, or a combination
4 leeks, trimmed and cleaned (page 465)
Salt and black pepper to taste
2 cups good-quality red wine
2 tablespoons beef stock or chicken stock, preferably homemade, or water

Steps:

Put the butter in a skillet with a lid or a saucepan large enough to hold the leeks in one layer and place over medium heat. A minute later, add the leeks; sprinkle them with salt and pepper and cook, turning once or twice, for about 5 minutes, until they begin to brown.
Add the wine and stock and bring to a boil. Reduce the heat to low, cover, and adjust the heat so the mixture simmers steadily. Cook until the leeks are tender, 20 to 30 minutes.
Use a slotted spoon to transfer the leeks to a platter. Raise the heat under the liquid and cook, stirring occasionally, until it thickens and is reduced to about 1/2 cup. Pour it over the leeks and serve immediately or serve at room temperature or cold.
Leeks in White Wine (Germany)
A less rich, more tart preparation: In step 2, substitute white wine for the red; omit the stock. Finish with the juice of 1/2 lemon.