2 tb Olive oil
3 lb Small leeks, cleaned &
— trimmed
1 c Dry red wine
1/2 c Vegetable broth

Heat oil in a large skillet: the skillet must be large enough to hold
the leeks in a single layer. Add leeks & saute until lightly browned
on all sides, about 5 minutes. Add a little wine or broth if they
stick.

Add the remaining wine & broth & bring to a boil. Cover, reduce heat
& simer for 10 minutes, turning the leeks once during this time.

Transfer leeks to a serving dish. Cook sauce a few minutes more to
reduce & then pour over the leeks & serve. This is good hot, tepid
or cold.

“Vegetarian