Brussels Sprouts with Cashews

One of my personal goals this winter was to learn to like Brussels sprouts. I've succeeded to the point that I'll be sorry to see them go.

2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup chopped shallots
1 leeks, halved lenthwise, cleaned well, and chopped
1/2 teaspoon salt (or more, to taste)
1 pound Brussels sprouts, trimmed and quartered
1/2 cup roasted, salted cashew pieces
2 tablespoons red wine
black pepper to taste

1. Heat the oil in a large skillet, then add the garlic, shallots,leeks and salt.Cook on medium-low heat for about five minutes, until the shallots are transluscent and the leeks are soft.

2. Add the Brussels sprouts, cashews, wine and pepper, and cook for about ten minutes longer, until all the veggies are soft.