Leeks

Leeks in Wine Sauce

24 baby leeks (about 1/2 in. wide)
3/4 cup chopped onion
1 clove garlic, chopped
3/4 cup dry white wine
3/4 cup low fat chicken or vegetable broth
1/2 lemon, thinly sliced
2 Roma tomatoes (about 6 oz. total), cored, seeded, and chopped
8 to 10 parsley sprigs
Thin strands of lemon peel
Salt and fresh-ground pepper

Trim off and discard leek roots and tops, making each leek 6 inches long. Rinse well. In a 10- to 12-inch nonstick frying pan, combine onion and garlic. Stir over medium-high heat until onion is limp, 4 to 5 minutes. Add wine, broth, lemon slices, tomatoes, and parsley to pan. Lay leeks in pan. Cover and bring to boiling over high heat. Turn heat to low and simmer until leeks are tender when pierced, about 10 minutes. With a slotted spoon, transfer leeks to a shallow rimmed dish. Discard lemon slices and parsley. Boil tomato mixture over high heat until reduced to about 1 cup, 3 to 5 minutes.

Pour sauce across center of leeks. Garnish with lemon peel and season to taste with salt and pepper. Serve warm or at room temperature.

Frittata with Spinach, Potatoes, and Leeks

1 teaspoon butter
2 cups thinly sliced leek (about 2 large)
1 (10-ounce) package fresh spinach
1/3 cup fat-free milk
2 tablespoons finely chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large eggs
4 large egg whites
2 cups cooked, peeled red potato (about 3/4 pound)
Cooking spray
1 1/2 tablespoons dry breadcrumbs
1/2 cup (2 ounces) shredded provolone cheese

Preheat oven to 350°. Melt butter in a Dutch oven over medium heat. Add leek; sauté 4 minutes. Add spinach; sauté 2 minutes or until spinach wilts. Place mixture in a colander, pressing until barely moist.

Combine milk, basil, salt, pepper, eggs, and egg whites; stir well with a whisk. Add leek mixture and potato. Pour into a 10-inch round ceramic baking dish or pie plate coated with cooking spray. Sprinkle with breadcrumbs and top with cheese. Bake at 350° for 25 minutes or until center is set.

Preheat broiler. Broil frittata 4 minutes or until golden brown. Cut into wedges