Categories: Vegetables, Usenet 
      Yield: 4 servings 
  
      6 sm Leeks, trimmed and 
           -washed (up to 8) 
      1    Garlic clove, crushed 
    1/2 c  Red wine 
      1 ts Red wine vinegar 
      2 tb Parsley, chopped 
      1 ds 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. 
   
  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 
   
  : Copyright (C) 1986 USENET Community Trust