1 tbsp olive oil
2 tbsp butter
2 medium Leeks
3 garlic cloves minced
1 Baby Wombok
1 Radicchio
1 cup vegetable stock
2 tbsp red wine vinegar
salt and pepper to taste
Heat oil and butter over medium-high heat. Add leeks and cook stirring for about 2 min.
Add garlic and cook for a further 1 min. Add Wombok and Radicchio and cook stirring occasionally, until wombok is wilted, about 3 min.
Add vegetable stock and until most of the liquid has evaporated. Stir in vinegar and cook until vinegar has evaporated. Season with salt and pepper.