Recipe by: Nicholas Horton Reed College, Portland, Oregon, USA 1. Melt the butter and cook the leeks and garlic for 3 minutes over medium 2. Add the red wine and some salt and mix well. Cover and cook for 15 mor 3. Place the leeks on a serving dish and reduce the liquid left in the pan 4. Add the vinegar and pepper to taste. Pour over the leeks and garnish w Authors Notes: This recipe is from Bert Greenes Greene On Greens. It can be served e Difficulty : easy. Precision : No need to measure. Recipes sent to me from Bill, wight@odc.net
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