To me this is such a simple way elevate a humble vegetable such as the leek. It becomes the perfect pairing with a hearty protein and can be enjoyed warm or straight from the fridge. I really haven't found a better way to enjoy leeks.
2 large leeks
1 teaspoon minced garlic, or a few cloves- to your liking
1 tablespoon coconut oil, plant based butter or ghee
1 cup red wine
1 cup vegetable stock
Salt and Pepper, to taste
Cut back the dark green parts of the leeks by a few inches and discard. Then slice your leeks into coins and place in a big bowl filled with water. Mix them around a bit with your hands to loosen the grime and sand from within their layers. Strain and repeat if necessary to remove all the grit.
In a pan add the oil/plant butter/ghee and garlic, saute until fragrant. Add in the leeks and saute for a few minutes before adding in the wine and stock. Bring to a boil, then reduce to a simmer until tender, about 15 minutes. Cook out extra liquid until the little that remains is sauce-like.
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