Leeks Provencal

Serves 6

8 medium leeks (3 pounds), trimmed, leaving white and pale green parts only, chopped
3 tbsp. olive oil
4 cloves garlic, minced
2 tbsp. Herbes de Provence (thyme, basil, svory, lavender and fennel seeds, a dried combination found in grocery stores or gourmet shops)
3/4 cup sundried tomatoes, drained and coarsely chopped
Salt and pepper

• Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander. Repeat and drain well.
• Cook leeks and herbes de provence in the olive oil over moderate heat until softened, NOT limp, for about 6-8 minutes.
• Add garlic for the last minute, adding more olive oil if necessary.
• Remove from heat, stir in the sundried tomatoes. Season with salt and pepper.