Name: Creamy leeks and baby spinach
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 teaspoon caraway seeds; 1/2 teaspoon grated nutmeg; 1 large or 2 small leeks, white parts sliced and rinsed of any grit; 3/4 cup chicken stock; 1 cup cream; 130 gram baby spinach leaves; grated parmesan and freshly ground black pepper to serve (optional)

Creamy leeks and baby spinach

Eating your veges has never been more delicious. This creamy leeks and baby spinach recipe creates a gently spiced, delicate side dish that's the perfect partner for tonight's dinner

Serves 6

Cook

20M

This recipe first appeared in Food magazine.

Follow Food on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

1 tablespoon olive oil

1 teaspoon caraway seeds

1/2 teaspoon grated nutmeg

1 large or 2 small leeks, white parts sliced and rinsed of any grit

3/4 cup chicken stock

1 cup cream

130 gram baby spinach leaves

grated parmesan and freshly ground black pepper to serve (optional)

Method

1.Heat the oil in a large pan and sauté the caraway seeds, nutmeg and sliced leeks for 4-5 minutes until the leeks are beginning to soften.

2.Add the chicken stock and simmer for 8-10 minutes, tossing the mixture occasionally to ensure even cooking. Add the cream and simmer for 2-3 minutes to thicken the sauce, then add the baby spinach leaves and cook them until they wilt and become bright green.

3.Serve the leeks and spinach garnished with the grated parmesan and freshly ground black pepper, if desired.

Women's Weekly Food