Braised Leeks with Garlic

Leeks, a member of the onion family, are mild and sweet.
Cooking them slowly in liquid develops their subtle flavor.
The addition of shallot, white wine, and a hint of garlic turns
this dish into the perfect accompaniment for a Paleo main
course. SERVES 4

2 tablespoons extra virgin olive oil

1 medium shallot, diced

2 garlic cloves, minced

2 large leeks, roots and top green portions removed

½ cup dry white wine or Chicken Broth (page 193)

Freshly ground black pepper, to taste

Preheat oven to 200 degrees.

Heat olive oil and shallot in a covered cast iron skillet over
medium flame for one minute. Stir in garlic and continue
cooking for one minute. Move the garlic and shallot to the
sides of the pan to make room for the leeks in the center.
Cut leek stems in half lengthwise and place in pan cut side
down. Cover and cook for two minutes, turning once.