Leeks and Spinach
Recipe: #12614
May 22, 2014
Categories: Side Dishes, Leek, Spinach Gluten-Free, No Eggs, Butter/Margarine, more
"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!"
Ingredients
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 by Step Method
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
No special items needed.