2 to 3 leeks
1 to 2 tablespoons extra-virgin olive oil
1/2 cup dry white wine, like Pinot Grigio or Sauvignon Blanc
Freshly ground pepper to taste
2 to 3 bulbs of green garlic, minced
1 tablespoon Italian flat-leaf parsley, chopped
Cut the ends and the dark green leaves off the leeks, and then cut them in half lengthwise. Place in a bowl of cold water for 10 minutes, then run them under the faucet to remove any sand that may be lingering in between the layers. Cut into 2-inch pieces.
Bring a large pot of water to a boil, salt generously and add the leeks. Parboil for two minutes and drain. Spoon the olive oil into a wide, lidded skillet, and place the leeks in the skillet in an even layer. Pour in the wine, and add salt and freshly ground 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 cool in the juices left in the pan. Transfer to a serving dish. Taste and adjust seasonings. Sprinkle on the fresh parsley and serve.
Adapted from nytimes.com