Leeks in Red Wine

Instructions

1. Put the butter in a skillet with a lid or a saucepan large enough to hold the leeks in one layer and place over medium heat.
2. A minute later, add the leeks; sprinkle them with salt and pepper and cook, turning once or twice, for about 5 minutes, until they begin to brown.
3. Add the wine and stock and bring to a boil.
4. Reduce the heat to low, cover, and adjust the heat so the mixture simmers steadily.
5. Cook until the leeks are tender, 20 to 30 minutes.
6. Use a slotted spoon to transfer the leeks to a platter.
7. Raise the heat under the liquid and cook, stirring occasionally, until it thickens and is reduced to about 1/2 cup.
8. Pour it over the leeks and serve immediately or serve at room temperature or cold.
9. A less rich, more tart preparation: In step 2, substitute white wine for the red; omit the stock.
10. Finish with the juice of 1/2 lemon.