Sautéed Spinach And Leeks Food

STEAMED LEEKS & SPINACH

Steamed Leeks & Spinach image

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.

Provided by Bergy

Categories Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 leeks, cleaned, green tops discarded, white parts cut in 1 inch sections
1 lb spinach, washed stems removed
1 teaspoon fresh tarragon or 1/2 teaspoon dried tarragon
2 tablespoons olive oil
2 tablespoons fresh lemon juice
salt & pepper

Steps:

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

LEEKS & SPINACH

Leeks & Spinach image

Make and share this Leeks & Spinach recipe from Food.com.

Provided by Jenny Sanders

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 large leeks
1 tablespoon butter
2 tablespoons flour
2/3 cup chicken stock or 2/3 cup beef stock
nutmeg
salt
1 bunch spinach

Steps:

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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