Drunken Leeks

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.

NOTES:

* Leeks in a zesty red wine sauce — This recipe is from Bert Greene's "Greene On Greens." It can be served either hot or cold. Yield: Serves 3-4.

: Difficulty: easy. : Time: 30 minutes. : Precision: No need to measure.

: Nicholas Horton : Reed College, Portland, Oregon, USA : tektronix!reed!horton

Your Drunken Leeks is ready. Bon appetit!