Total Time
1hr
Prep 15 mins
Cook 45 mins

This recipe is from the vegetarian cookbook Mediterranean Harvest. This recipe hails from Croatia and Bulgaria.

Directions

  1. Cut the ends and the dark green leaves off the leeks, then cut the leeks in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Cut into 2" pieces.
  2. Bring a saucepan of water to a oil. Add a teaspoon of salt and the leeks. Parboil for 2 minutes and drain.
  3. Spoon the olive oil into a wide nonreactive skillet and place the leeks in the skillet in an even layer. Pour in the wine, add 1/4 t salt, pepper to taste, and the garlic. Bring to a boil cover, and reduce the heat to low. Simmer for 30 to 45 minutes, until the leeks are very tender but still intact and most of the liquid has evaporated.
  4. Remove from the heat and allow the leeks to cook in the juices left in the pan. Transfer to a serving dish. Taste and adjust seasoning. Sprinkle on the parsley, garnish with olives, and serve.