Leeks in Red Wine
As with all braised vegetable dishes, the results here depend largely on the quality of two ingredients: the vegetable itself and the braising liquid. Since it's easy enough to find good leeks, you have to be certain that the red wine is, if not great, then at least drinkable; and if you have good homemade stock, this is the place to use it.
- 2 tablespoons butter, extra virgin olive oil, or a combination
- 4 leeks, trimmed and cleaned
- Salt and black pepper to taste
- 2 cups good-quality red wine
- 2 tablespoons beef or chicken stock, preferably homemade , or water
Instructions:
- 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 ½ cup. Pour it over the leeks and serve immediately or serve at room temperature or cold.