Leeks a La Grecque (Greek Style Leeks)

Name: Leeks a La Grecque (Greek Style Leeks)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 leeks (approx 2 lbs); 1 cup water; 3 tablespoons red wine vinegar; 1 teaspoon olive oil; 1/2 teaspoon salt; 3 sprigs fresh marjoram; 3 sprigs fresh oregano; 3 inches cinnamon sticks; 1 cup tomatoes, seeded and chopped; 2 tablespoons kalamata olives, seeded and chopped; 1/4 cup feta cheese, crumbled; 1 teaspoon fresh marjoram, chopped fine; 1 teaspoon fresh oregano, chopped fine

Submitted by katie in the UP

"I found this recipe in the May/2005 issue of Cooking Light. Posted for 2005 Zaar World Tour. Cooking time does not include chilling."

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Ready In:: 45mins
Ingredients:: 13
Serves:: 4

ingredients

4 leeks (approx 2 lbs)
1 cup water
3 tablespoons red wine vinegar
1 teaspoon olive oil
¹⁄₂ teaspoon salt
3 sprigs fresh marjoram
3 sprigs fresh oregano
3 inches cinnamon sticks
1 cup tomatoes, seeded and chopped
2 tablespoons kalamata olives, seeded and chopped
¹⁄₄ cup feta cheese, crumbled
1 teaspoon fresh marjoram, chopped fine
1 teaspoon fresh oregano, chopped fine

directions

Preheat oven to 400 degrees.
Remove roots, outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves.
Slice leeks in half lengthwise to within 1 inch of bulb end, rinse with cold water. Arrange leeks in a single layer in the bottom of a baking dish.
Combine water and next 6 ingredients (through cinnamon) in a small saucepan, bring to a boil. Reduce heat and simmer 10 minutes. Pour vinegar mixture over leeks. Cover with foil, bake at 400 degrees for 30 minutes or until leeks are tender. Using a slotted spoon, remove leeks, reserve cooking liquid. Cool leeks to room temperature Cover and chill 2 hours.
Place the cooking liquid in a small saucepan, bring to a boil. Remove from heat, strain mixture through a sieve over a bowl, reserving 1/4 cup cooking liquid. Discard solids.
Place 2 leek halves on each plate, top each serving with 1/4 cup tomato and 1 1/2 tsp of olives. Drizzle 1 tbls reserved liquid over each serving and divide cheese evenly among plates. Sprinkle with chopped marjoram and chopped oregano.