Braised Leeks Nicoise
|Leeks||12 (Uniform Size)|
|Olive oil/Peanut oil||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Tomatoes||2 , peeled and cut into sixths|
|Lemon/Thinly sliced and chopped rind||1 , rind finely chopped|
|Fresh lemon juice||1 Tablespoon|
|Soft black olives||1⁄2 Cup (8 tbs), pitted|
|Chopped parsley||1 Tablespoon|
Wash the leeks well and cut into 1- to 1 1/2-inch rounds.
Heat the oil in a heavy skillet and add the leeks.
Cover and cook for exactly 9 minutes over a medium heat.
Add the remaining ingredients except the parsley and cook, uncovered, for another 6 to 8 minutes.
Do not let the mixture become mushy.
Top with chopped parsley.
This is excellent with veal or lamb.
Makes about 8 servings.