Prep 15 mins
Cook 45 mins
This recipe is from the vegetarian cookbook Mediterranean Harvest. This recipe hails from Croatia and Bulgaria.
- 6 medium leeks (about 2 1/2 lbs)
- kosher salt
- 2 tablespoons extra virgin olive oil
- 1 cup dry white wine (such as pinot grigio or sauvignon blanc)
- fresh ground black pepper
- 4 large garlic cloves, minced
- 2 tablespoons fresh flat leaf parsley, chopped
- 1 handful of imported black olives
- 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.
- Bring a saucepan of water to a oil. Add a teaspoon of salt and the leeks. Parboil for 2 minutes and drain.
- 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.
- 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.