Total Time
30mins
Prep 15 mins
Cook 15 mins

One of my own inventions - a delicious combination of two very special vegetables.

Ingredients Nutrition

Directions

  1. Trim the leeks, leaving only the white and pale green parts.
  2. Slice them in half lenthwise, then in short slices crosswise.
  3. Wash them again and drain them well.
  4. In a large skillet, saute the leeks in the butter until they soften and begin to fall apart, then stir in the flour.
  5. Add the stock and season lightly with salt and nutmeg stirring well.
  6. Simmer for 10 minutes.
  7. Meanwhile, wash the spinach and pick it over.
  8. Drain it well and chop it finely.
  9. Add the spinach to the leeks and simmer for a further 5 minutes, stirring to ensure the spinach is evenly cooked.
Most Helpful

5 5

This was actually the first time I ever picked up some leeks, so I wanted to do something simple that centered around them.I'm glad I found this recipe! Though it is delicious on its own, I admit I changed it slightly at the end. I didn't add any nutmeg, but instead added a few dashes of black pepper, worcestershire and a squirt of hoisin sauce. Yum! And the spinach and leeks went together beautifully! Thank you! I'm definitely going to make this often.

4 5

This was a nice change from ordinary spinach. I used a bag and a half of baby spinach and 2 leeks and that worked well. We had a little left over that I put in our eggs in the morning and that was also really good!

4 5

I'm not opposed to spinach...but its not my favourite either. This vegetable combination was quite tasty & one that I will make again. Since the amount of salt or nutmeg wasn't specified, I just sprinkled very lightly - next time, I'll add more. Thanx Jenny!!