Recipe - Drunken Leeks

8 small leeks, trimmed and washed
1 Tbsp butter
1 clove garlic, crushed
1/2 cup red wine
1 tsp red wine vinegar
2 Tbsp parsley, chopped
Dash salt
Black pepper

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: 4 servings (serving size: 2 leeks)

Freebies: 1 NSV, 1 Fat

Calories: 135; (22% from Fat); Fat 3.4g (sat 1.8g, mono 1.6g); Protein 2.8g; Carbohydrates 25.4g; Fiber 3.2g; Cholesterol 7.5mg; Potassium 332.5mg; Sodium 56.8mg; Calcium 109.1mg

Recipe from “Greene on Greens” by Bert Greene (Workman)

> Return to the list