Drunken Leeks
Serve these alongside Parchment-Wrapped Leg of Lamb with Lemon and Black Pepper at Easter.
Ingredients
- 6 large leeks
- 3 tablespoons butter
- Salt
- 1 cup white wine
Yields: 6-8 servings
Preparation
Trim leeks and cut into thick rings, 1 1/2 to 2 inches. Wash in sink of cold water to free grit and dry in batches on kitchen towels.
Heat a large, deep skillet over medium heat. Melt butter and add leeks, season with salt and sauté to wilt a few minutes. Douse leeks with wine and reduce a minute then place lid on pan and cook 5 minutes more.
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