Recipe courtesy of David Rosengarten
Leeks a la Grecque
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 332
- Total Fat
- 24
- Saturated Fat
- 8
- Carbohydrates
- 22
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 9
- Cholesterol
- 38
- Sodium
- 867
- Total: 2 hr 55 min
- Prep: 10 min
- Cook: 2 hr 45 min
Ingredients
1 pound leeks, white and pale green parts only, cut into 7-inch lengths
2 cups water
1/4 cup olive oil
3 sprigs fresh marjoram, or 1 teaspoon dried
1 cinnamon stick
3 tablespoons red wine vinegar
3 sprigs fresh oregano, or 1/2 teaspoon dried
Salt to taste
1 cup diced tomatoes
1/3 cup Calamata olives, pitted and halved
1/4-1/2 pound Feta cheese, crumbled
Minced fresh marjoram and oregano to taste
Directions
- Preheat oven to 350 degrees. Make 2 lengthwise slits in leek and rinse it in a bowl of water. Arrange leeks in a gratin pan. In a sauce pan combine water, olive oil, marjoram, cinnamon, red wine vinegar, oregano and salt to taste. Bring liquid to a boil and simmer 10 minutes. Pour liquid over leeks to just cover. Arrange a piece of foil over dish and bake 35 minutes, or until tender. Transfer leeks to a serving plate. Reduce cooking liquid to 1/2 cup and strain over leeks. Chill, covered, 2 hours or overnight. Before serving, garnish with tomatoes, olives, cheese and fresh herbs.
- Recommended Drink: Ouzo