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By Craig Claiborne
Clean the leeks thoroughly, trim, and slice lengthwise almost to the white part. Lightly brown the leeks on both sides in the olive oil. Add the salt.
Pour the wine and stock over the leeks. Cover and cook, turning once, for about ten minutes, or until leeks are tender.
Place leeks in a shallow serving dish. Reduce the sauce, if necessary, and pour over the leeks.
© 1966 Craig Claiborne estate. All rights reserved.