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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Place the leeks in a steamer with the tarragon and steam for 7 minutes.
2. Add spinach and continue to steam for 3 more minutes or until the spinach is wilted and hot Whip the oil& lemon juice together.
3. Place leeks and spinach on a platter and drizzle with the oil/lemon.
4. Serve.
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