1  medium leek, white and pale green part
1 teaspoon olive oil
 salt
 freshly ground pepper
1/4 cup white wine

PREPARE THE LEEK. Remove the top dark-green part of the leek and the root end. Cut the leek in half lengthwise and clean the dirt from the layers under running water. Thinly slice both halves of the leek.

PAN BRAISE THE LEEK. Heat the olive oil in a skillet over medium heat. Add the leek and a pinch of salt and pepper, and cook until it’s soft, about 10 minutes. Add the wine, and cook until most of the liquid evaporates. Remove from the heat, and set aside to cool completely.