Leeks & Spinach

Recipe by Jenny Sanders
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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