Leeks with Red Wine

Rate this recipe

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 bunches of leeks
  • ΒΌ cup olive oil
  • ΒΌ teaspoon salt
  • Β½ cup red wine
  • 3 tablespoons Beef Stock


  1. 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.

  2. Pour the wine and stock over the leeks. Cover and cook, turning once, for about ten minutes, or until leeks are tender.

  3. Place leeks in a shallow serving dish. Reduce the sauce, if necessary, and pour over the leeks.

Part of