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

  • 20 mins cooking
  • Serves 6
  • Print
This recipe first appeared in Food magazine.
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  • 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)


  • 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.