Leeks in Red Wine

Name: Leeks in Red Wine
Yield: makes 4 servings
Ingredients: 2 tablespoons butter, extra virgin olive oil, or a combination; 4 leeks, trimmed and cleaned (page 465); Salt and black pepper to taste; 2 cups good-quality red wine; 2 tablespoons beef stock or chicken stock, preferably homemade, or water

December 14, 2011

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. Other vegetables you can prepare this way: Belgian endive, split in half the long way; onions, halved or quartered (or spring onions, left whole).

Recipe notes

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