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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 small onion, sliced |
2 teaspoons olive oil |
4 small red potatoes, cubed |
2 carrots, chopped |
1/4 cup water |
2 medium leeks, halved lengthwise and cut into slices |
2 cups chopped fresh spinach |
1 cup vegetable broth |
2 teaspoons all-purpose flour |
3 tablespoons minced fresh parsley |
1 tablespoon soy sauce |
1/2 teaspoon salt |
cornbread topping |
Directions:
1. Sauté sliced onion in hot oil in a large saucepan over medium-high heat until tender. Add potato, carrot, and 1/4 cup water; cook, stirring constantly, 2 minutes. Add leeks and spinach, and cook 3 minutes or until spinach wilts.
2. Whisk together vegetable broth and flour until smooth. Stir broth mixture, minced parsley, soy sauce, and salt into spinach mixture. Bring to a boil; cook, stirring constantly, 1 minute. Reduce heat to low; cook, stirring often, 5 minutes or until thickened.
3. Spoon vegetable mixture into a lightly greased 8-inch baking dish. Drop Cornbread Topping by heaping tablespoonfuls onto hot vegetable mixture.
4. Bake at 400° for 30 minutes or until golden.
5. *Chopped kale, collard greens, or turnip greens may be substituted.
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