Created by JostLori on May 22, 2014
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.