Leeks in White Wine

When you cook leeks in wine, they develop great depth of flavor. This is my favorite way to prepare leeks on their own.

6 medium leeks, about 2 1/2 pounds, white and light green parts only

Salt

2 tablespoons extra-virgin olive oil

1 cup dry white wine, like pinot grigio or sauvignon blanc

Freshly ground pepper to taste

4 large garlic cloves, minced

2 tablespoons chopped flat-leaf parsley, mint or dill (or a combination)

1. 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.

2. Bring a large pot of water to a boil, salt generously and add the leeks. Parboil for two minutes and drain.

3. 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.

4. 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 herbs and serve.

Yield: Serves four to six.

Advance preparation: The leeks will keep for a day or two in the refrigerator. Reheat or bring to room temperature before serving.

Nutritional information per serving (four servings): 278 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 42 grams carbohydrates; 5 grams dietary fiber; 61 milligrams sodium (does not include salt to taste); 5 grams protein

Nutritional information per serving (six servings): 185 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 28 grams carbohydrates; 3 grams dietary fiber; 41 milligrams sodium (does not include salt to taste); 3 grams protein

Martha Rose Shulman is the author of "The Very Best of Recipes for Health."