6 medium leeks, roots removed and dark green ends trimmed
2 cups diced tomatoes
1 teaspoon grated orange zest
1/3 cup fresh orange juice
2 teaspoons olive oil
2 cloves garlic, minced
¼ teaspoon ground coriander
¼ teaspoon sea salt
6 Kalamata olives, pitted and coarsely chopped
2 tablespoons chopped cilantro
1. Halve the leeks lengthwise. Soak the leeks in a bowl of warm water, gently pulling back the top several inches of the layers to get the dirt that usually lodges right where the leeks start to turn green. Use several changes of warm water until there is no grit left in the bottom of the bowl. Lift the leeks out of the water and pat dry.
2. In a large skillet, combine the tomatoes, orange zest, orange juice, oil, garlic, coriander, and salt and bring to a boil over medium heat. Add the leeks, cover, simmer, and cook until fork-tender, turning them occasionally, about 15 minutes.
3. Stir in the olives and cilantro. Serve at room temperature, or chilled.
Makes 4 servings