Recipe by: Nicholas Horton Reed College, Portland, Oregon, USA 1. Melt the
butter and cook the leeks and garlic for 3 minutes over medium
2. Add the red wine and some salt and mix well. Cover and cook for
15 mor
3. Place the leeks on a serving dish and reduce the liquid left in the pan
4. Add the vinegar and pepper to taste. Pour over the leeks and garnish w
Author's Notes:
This recipe is from Bert Greene's Greene On Greens. It can be served e
Difficulty : easy. Precision
: No need to measure.
Recipes sent to me from Bill, wight@odc.net
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