This recipe came to me from my Greek boyfriend's mother, who, in turn, adapted it from a Greek cookbook by Evi Voutsina ("Greek Tastes"). When I was looking for a way to cook leeks, she suggested that I go "Greek" and combine them with prunes, a cinnamon stick, olive oil and tomato juice, claiming that the dish is always a success when she prepares it for dinner parties. While I was initially skeptical, given what I perceived as a strange combination of flavors, the dish ended up being revelatory. The leeks become sweet as they cook, softening their otherwise onion-y flavor; the prunes transform the dish, adding a tangy note to a dish dominated by earthy alliums. And the cinnamon stick, with its dash of spice, makes the meal sing. In a way, this dish is nothing short of Greek magic.

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