As beloved as they are by the French, Italians and Germans, milder-than-onion, leeks are underutilized in American kitchens. Once you try this though, you’ll never want to prepare spinach without leeks again.
Gluten-free/ Vegan/ Vegetarian/ Dairy-free/ Nut-free
Elimination level: 1
Prep Time: 5 minutes
Cook Time: 5 minutes
- 1 box spinach (at least 5 cups)
- 3 large leaks, chopped with stem, remove root
- 2 tablespoons garlic powder
- 2 tablespoons extra virgin olive oil
- salt/pepper to taste
- 1 lemon, cut in half
Sauté spinach and chopped leeks in a hot pan with olive oil. Finely chop up half a lemon with skin on (remove seeds) and add into spinach mixture. Cook all together until leaks are soft and browned and spinach is cooked through (about 3-5 minutes). Add the other half lemon juice over the spinach mixture with garlic powder, salt and pepper.
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