Try this Drunken Leeks recipe, or contribute your own.
Suggest a better descriptionMelt 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 Greenes "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
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 52 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.8mg | 0 % | |
Potassium 81.5mg | 2 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.9g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 52
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