SPICY SAUTéED LEEKS AND SPINACH
Sauteed leeks and spinach make a great spring side dish or anytime to brighten up your meal. Loaded with vitamins and flavor.
Provided by Jamie Geller
Categories Side Dish, Vegetable Side
Time 50m
Yield 10
Number Of Ingredients 6
Steps:
- 1. Heat evoo in a large sauté pan over medium low heat. Add leeks, cover and cook for 25 minutes, stirring occasionally. 2. Stir in garlic and red pepper flakes. Add wine and spinach and increase heat to medium. 3. Cover and cook 4 minutes more tossing occasionally, until spinach is wilted.
Nutrition Facts :
SPICY SAUTéED SPINACH
Provided by Alison Roman
Categories Side Sauté Vegetarian Quick & Easy Spinach Hot Pepper Green Onion/Scallion Chile Pepper Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.
CHEESY LEEK & SPINACH PASTA
Comfort food at its best - penne with a blue cheese and tomato cream sauce with added vegetables
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
- While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche, sundried tomatoes and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
- Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.
Nutrition Facts : Calories 808 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.03 milligram of sodium
LEEKS & SPINACH
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
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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