Wine adds elegance to leeks sautéed in butter. Serve alongside Parchment-Wrapped Leg of Lamb with Lemon and Black Pepper.
- 6 large leeks
- 3 tablespoons butter
- 1 cup white wine
Trim the leeks and cut into thick rings, 1 1/2-2 inches wide. Wash in the sink with cold water to free the grit and dry in batches on kitchen towels.
Heat a large, deep skillet over medium heat. Melt the butter and add the leeks, then season with salt and sauté to wilt, a few minutes. Douse the leeks with wine and reduce a minute, then place the lid on the pan and cook for 5 minutes more.