Creamed Spinach And Leeks With Cheddar

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Have a large bowl of ice water close at hand.

3. 3

   Immerse the spinach leaves briefly in the boiling water in batches to wilt and then transfer them swiftly to the ice water with a slotted spoon.

4. 4

   As soon as the spinach is cool, use your hands to squeeze as much moisture out of it as possible.

5. 5

   Chop the spinach and place it in a medium bowl.

6. 6

   In a 10-inch skillet, melt 2 tablespoons of the butter with the olive oil over low heat.

7. 7

   Add the leeks and saute until the leeks are wilted and very tender, about 15 minutes.

8. 8

   Add 1/4 teaspoon salt, the mustard, 3/4 teaspoon white pepper and the apple butter, breaking up the apple butter as much as possible.

9. 9

   Remove from the heat.

10. 10

    Add the leek mixture to the spinach.

11. 11

    To make the cream sauce, melt the remaining 2 tablespoons butter in a small saucepan over low heat.

12. 12

    Add the flour and cook, whisking vigorously, for 1 minute.

13. 13

    Gradually whisk in the milk and 2 large pinches each of salt and white pepper.

14. 14

    Cook the mixture slowly over very low heat, stirring continuously and slowly with a heatproof rubber spatula, until thickened.

15. 15

    Whisk in the cheese and continue to cook, stirring, until the sauce is smooth.

16. 16

    Do not ever let the sauce boil.

17. 17

    When the sauce is done, pour it over the spinach and leeks, stirring well to combine.

18. 18

    Allow to cool for a couple of minutes, then taste for seasonings and serve warm.

* Per serving · 4 servings · Values may vary.