Leeks in Red Wine

• 2 tablespoons butter, extra virgin olive oil, or a combination
• 4 leeks, trimmed and cleaned (page 465)
• Salt and black pepper to taste
• 2 cups good-quality red wine
• 2 tablespoons beef stock or chicken stock, preferably homemade, or water

1. Put the butter in a skillet with a lid or a saucepan large enough to hold the leeks in one layer and place over medium heat.
2. A minute later, add the leeks; sprinkle them with salt and pepper and cook, turning once or twice, for about 5 minutes, until they begin to brown.
3. Add the wine and stock and bring to a boil.
4. Reduce the heat to low, cover, and adjust the heat so the mixture simmers steadily.
5. Cook until the leeks are tender, 20 to 30 minutes.
6. Use a slotted spoon to transfer the leeks to a platter.
7. Raise the heat under the liquid and cook, stirring occasionally, until it thickens and is reduced to about 1/2 cup.
8. Pour it over the leeks and serve immediately or serve at room temperature or cold.
9. A less rich, more tart preparation: In step 2, substitute white wine for the red; omit the stock.
10. Finish with the juice of 1/2 lemon.

butter, leeks, salt, good, beef stock

Taken from www.epicurious.com/recipes/food/views/leeks-in-red-wine-386177 (may not work)