Cooked leeks make a light-but-satisfying side dish. White wine is used to deglaze the pan, but can be omitted.
1. Cut green tops from leeks, and trim ends without removing bottoms. Halve each leek, and rinse to remove grit.
2. Heat 1 Tbs. oil in skillet over medium-high heat. Add leeks cut-side down, and cook 3 minutes, or until browned. Turn leeks, and brown 3 minutes more.
3. Add wine, if using, and cook 2 to 3 minutes, or until most of wine has evaporated. Add broth, honey, and 1 cup water, and season with salt and pepper, if desired. Partially cover, and simmer over medium-low heat 20 to 25 minutes, or until leeks are tender.
4. Whisk together vinegar and remaining 1 Tbs. olive oil in bowl. Season with salt and pepper, if desired.
5. Transfer leeks and cooking liquid to casserole dish. Drizzle with vinegar mixture. Serve warm or at room temperature.