| 1 | Heat oil in a large skillet: the skillet must be large enough to hold the leeks in a single layer. |
| 2 | Add leeks & saute until lightly browned on all sides, about 5 minutes. |
| 3 | Add a little wine or broth if they stick. |
| 4 | add the remaining wine & broth & bring to a boil. |
| 5 | Cover, reduce heat & simer for 10 minutes, turning the leeks once during this time. |
| 6 | transfer leeks to a serving dish. |
| 7 | Cook sauce a few minutes more to reduce & then pour over the leeks & serve. |
| 8 | This is good hot, tepid or cold. |
| 9 | "vegetarian gourmet" winter, 1995 |
