Leeks in Red Wine

1. 1

   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.

2. 2

   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.

3. 3

   Add the wine and stock and bring to a boil.

4. 4

   Reduce the heat to low, cover, and adjust the heat so the mixture simmers steadily.

5. 5

   Cook until the leeks are tender, 20 to 30 minutes.

6. 6

   Use a slotted spoon to transfer the leeks to a platter.

7. 7

   Raise the heat under the liquid and cook, stirring occasionally, until it thickens and is reduced to about 1/2 cup.

8. 8

   Pour it over the leeks and serve immediately or serve at room temperature or cold.

9. 9

   A less rich, more tart preparation: In step 2, substitute white wine for the red; omit the stock.

10. 10

    Finish with the juice of 1/2 lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.