This is a great side I have used with Pork dishes. Most recently I used it as a base for seared foie gras and my port wine reduction sauce. It received great reviews. A little sweet but counter balanced with the sage and leeks to give it a more savory touch.
(makes about 2 cups)
6 sage leaves, washed and cut into strips
2 large leaks, trimmed, cut in half and then sliced into half moons. Make sure to let sit in a large bowl of cold water (let sit 20 minutes and do it again) to remove the grit. Remove the leeks with a strainer or by hand and onto a paper towel. do NOT pour into a strainer or you will put the grit right back into the leeks.
3 apples, core removed, peeled and juillenned. I use a mix of tart and sweet apples It is your choi
1 shallot, finely minced
1 tsp of cider vinegar
1 TBS butter
1 TBS Olive Oil
1. In a large skillet, heat the butter and olive oil over medium heat until the butter stops foaming. Add in the leaks, shallots, and apples. Sautee over medium heat until the apples are soft (about 5 – 7 minutes)
2.) add in the cider vinegar. Let reduce ( about 3 minutes)
3.) Season with salt and pepper and taste.
4.) Add in the sage and saute for 1 more minute. Taste and adjust seasoning as needed.
It is ready to serve now. It can be made a day in advance and warmed just before serving.