Instructions: Split leeks lengthwise and cut green tops to leave 8-inch long stalks. Rinse well under cool water to remove grit and shake dry.

Heat oil in a 14-inch saute pan until smoking. Place leeks cut side down into hot oil and cook until golden brown, about 5 to 6 minutes. Add 1 cup wine and sprinkle leeks with sugar. Cook until wine has evaporated, about 4 to 5 minutes, and repeat. Repeat again. Total cooking time should be about 20 minutes. Remove from heat and serve hot or cold.

This recipe yields 4 side dish servings.

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