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    You are in: Home / Recipes / Steamed Leeks & Spinach Recipe
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    Steamed Leeks & Spinach

    Steamed Leeks & Spinach. Photo by Bergy

    1/2 Photos of Steamed Leeks & Spinach

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Bergy's Note:

    Spinach & leeks are a great flavor combination. You may want to adjust the lemon with the oil to suit your taste. Season with salt & pepper just before serving or leave it up to the individual to do it at the table. If you don't want to steam or microwve this recipe make it in a Wok or skillet -Pour 1/2 cup of chicken stock or wine into the wok medium heat, add leeks & tarragon cover with a lid. It will steam and brown nicely (apprx 7 minutes). Three minutes before serving add the spinach. You may need to add a bit more moisture, squeeze on the lemon juice cover for 3 minutes or until the spinach is wilted and hot through - Mix well with the leeks. Enjoy. My two photos shown are using a wok to prepare this recipe. I do not use any oil with this recipe just the lemon juice.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the leeks in a steamer with the tarragon and steam for 7 minutes.
    2. 2
      Add spinach and continue to steam for 3 more minutes or until the spinach is wilted and hot Whip the oil& lemon juice together.
    3. 3
      Place leeks and spinach on a platter and drizzle with the oil/lemon.
    4. 4
      Serve.

    Ratings & Reviews:

    • on March 21, 2003

      55

      I microwaved the whole recipe. So easy. I`d use the left overs for an omlete filling or a quiche or mix into your favorite cooked pasta for a complete meal.This is something you don`t feel guilty eating! I did add roasted garlic to it. Thanks for a healthy side.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2006

      55

      Another excellent recipe from you Bergy! The beauty of this recipe is very few ingredients.The vegetables aren't overshadowed by butter sauce or unnecessary fillers. I used organic leeks and tender baby spinach leaves. There is a fine line between wilted spinach and slimy, so I would strongly suggest watching the steaming process carefully. Didn't use the tarragon only because the flavor would have clashed with my Indian-themed meal of rice and lentils (dahl). Hubby rolled all the ingredients up- lentils, rice and your vegie recipe into a whole wheat burrito. It was quite tasty! Love the simple lemon/oil dressing. Very little salt was needed as the spinach has it naturally. I hope my fresh tarragon is growing by the time I make this again. Thanks for sharing. cg

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Steamed Leeks & Spinach

    Serving Size: 1 (217 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 143.2
     
    Calories from Fat 67
    47%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 108.0 mg
    4%
    Total Carbohydrate 17.5 g
    5%
    Dietary Fiber 4.1 g
    16%
    Sugars 4.1 g
    16%
    Protein 4.7 g
    9%

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