Leeks and Spinach

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"I love preparing spinach and leeks this way. It's like creamed spinach, but so much healthier - no cream! And the combo of leeks and spinach is just wonderful. Try this for a change of pace next time you make spinach!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (164 g)
  • Calories 104.4
  • Total Fat - 3.5 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 19 mg
  • Sodium - 109.2 mg
  • Total Carbohydrate - 15.5 g
  • Dietary Fiber - 3.2 g
  • Sugars - 3 g
  • Protein - 4.7 g
  • Calcium - 125.5 mg
  • Iron - 3.9 mg
  • Vitamin C - 32.1 mg
  • Thiamin - 0.1 mg

Step 1

Trim the leeks, leaving only the white and pale green parts. Slice them in half lenthwise, then in short slices crosswise.

Step 2

Wash them again and drain them well.

Step 3

In a large skillet, saute the leeks in the butter until they soften and begin to fall apart, then stir in the flour.

Step 4

Add the stock and season lightly with salt and nutmeg stirring well. Simmer for 10 minutes.

Step 5

Meanwhile, wash the spinach. Drain it and chop it finely.

Step 6

Add the spinach to the leeks and simmer for 5 minutes, stirring to ensure the spinach is evenly cooked.

Tips & Variations


No special items needed.

Related

peeper

This was a very easy and tasty recipe. Next time I will reduce the liquid, mine was a bit soupy, preserving the flavor. I had to use shallots, no leeks in the vicinity! Thanls. Suzanne

review by:
(24 Feb 2015)