1 1/2 leeks, white and pale green, sliced and cleaned
1-11/2 bunches of spinach cleaned, tough stems removed, leaves torn
2 T olive oil
kosher salt to taste
Heat olive oil in a medium/large saute pan over medium to high heat. Add the leeks. Saute until softened and the edges are lightly browned adjusting the heat as needed, about 5-6 minutes. Sprinkle with a little salt.
Lower the heat, and add the spinach. Cover the the pan and allow the spinach to steam for a few minutes. Uncover and stir to be sure all spinach is wilted, and leeks are mixed in. Cover for another minute or so if needed.
Season with a little more salt as needed, and serve.
Serves 2
To clean leeks: slice and place in a bowl of cool water. Break slices apart so that any grit between the rings will be released. Gently lift the leeks out of the water into a colander.
To clean spinach: place leaves in a bowl of cool water, swish, allow to settle and then lift the spinach out and move to a colander. While holding the spinach leaf firmly pull the tough stem away from the leaf. For this recipe tear the leaves into smaller pieces.
Recipe by Jenn Borealo , Culinary & Educational Specialist
