Steamed Leeks And Spinach Recipes

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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

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

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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