Recipe courtesy of David Rosengarten

Leeks Veritablement a la Grecque

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  • Yield: 4 servings
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1 pound leeks uniform size (each not more 1 1/4 inches in diameter)

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 tomatoes, diced

1/3 cup kalamata olives, pitted and halved

1/4 to 1/2 pound feta cheese, crumbled

Fresh marjoram and fresh oregano, minced, to taste


  1. Preheat the oven to 350 degrees. Prepare the leeks. Trim off the root end, and cut each leek so it is approximately 6 inches long. (Discard the dark green part of the leek.) If the leeks are more than 1 1/4 inches in diameter, cut them lengthwise into halves or quarters. Wash the leeks by making thin, lengthwise slits and placing the leeks under running water. Arrange the leeks in a gratin pan. In a saucepan combine the water, olive oil, marjoram, cinnamon, vinegar, oregano, and salt to taste. Bring the liquid to a boil, and simmer for 10 minutes. Pour the liquid over the leeks to just cover. Arrange a piece of foil over the grain pan, and bake 35 minutes, or until leeks are tender. Transfer the leeks to a serving platter. Return the cooking liquid to the saucepan, and reduce to 1/2 cup. Strain it over the leeks. Chill, covered, for 2 hours or overnight. Just before serving, strew the leeks with the tomatoes, olives, cheese and fresh herbs.