6 sm Leeks, trimmed and

-washed (up to 8) 1 Garlic clove, crushed

1/2 c Red wine

1 ts Red wine vinegar

2 tb Parsley, chopped

1 ds Salt

Black pepper Melt the butter and cook the leeks and garlic for 3 minutes over medium heat. Add the red wine and some salt and mix well. Cover and cook for 15 more minutes or until leeks are tender. Place the leeks on a serving dish and reduce the liquid left in the pan for 2 minutes. Add the vinegar and pepper to taste. Pour over the leeks and

garnish with parsley. NOTES: * Leeks in a zesty red wine sauce -- This recipe is from Bert Greene's "Greene On Greens." It can be served either hot or cold. Yield: Serves 3-4.

: Difficulty: easy. : Time: 30 minutes. : Precision: No need to measure. : Nicholas Horton : Reed College, Portland, Oregon, USA : tektronix!reed!horton : Copyright (C) 1986 USENET Community Trust