Lustrous Leeks

Trim the leek greens in a "V" to within 3 inches of the white bulb, leaving roots intact. Cut a slit from the top of the green to within 3 inches of the bottom of the bulb. To remove sand, soak leeks for 1 hour in a bowl of water and the white vinegar. Rinse well under cold running water.

Cook the leeks in a large pot of boiling, salted water for about 8 minutes or until the bulbs are tender. Drain well, cut off the roots and pat dry.

Heat the oil in a large skillet. Add the leeks and cook for 5 minutes or until golden, shaking the pan.

Stir in remaining ingredients; cover and heat through before serving.

Transfer the leeks to a serving platter and spoon their cooking liquid atop; cool. Serve the leeks with crusty bread, soft cheese and a crisp, green salad.

This recipe yields 6 servings.

Per serving (without bread, cheese and salad): 155 calories , 13g carbohydrates, 2g protein, 12g fat, no cholesterol.