Leeks & Spinach

1. 1

   Trim the leeks, leaving only the white and pale green parts.

2. 2

   Slice them in half lenthwise, then in short slices crosswise.

3. 3

   Wash them again and drain them well.

4. 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. 5

   Add the stock and season lightly with salt and nutmeg stirring well.

6. 6

   Simmer for 10 minutes.

7. 7

   Meanwhile, wash the spinach and pick it over.

8. 8

   Drain it well and chop it finely.

9. 9

   Add the spinach to the leeks and simmer for a further 5 minutes, stirring to ensure the spinach is evenly cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.