Leeks in Garlic

Another find in the veggie box that haven't really cooked a whole lot of. Decided on cooking them and with what better than with some wine.

6 leeks, not too thick if possible
3 tablespoons of butter
4 cloves of garlic, minced
Salt and freshly ground pepper
1/2 cup dry white wine

1. Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes. Peel off thick outer layers and discard.

2. Heat the butter over medium heat in a wide, heavy skillet. Place the garlic in the pan and cook until slightly brown. Then place leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes.

3. Season with salt and pepper. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife.

Katherine Peterson