STEAMED LEEKS & SPINACH
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.
Provided by Bergy
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the leeks in a steamer with the tarragon and steam for 7 minutes.
- Add spinach and continue to steam for 3 more minutes or until the spinach is wilted and hot Whip the oil& lemon juice together.
- Place leeks and spinach on a platter and drizzle with the oil/lemon.
- Serve.
QUICK STEAMED SPINACH
A simple side dish, just add lemon or butter.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Wash spinach in several changes of cold water until free of sand. Remove stems.
- Place a metal steamer in a medium saucepan filled with 1 inch of water. Bring to a boil. Add spinach, cover, and steam for about 3 minutes, or until just wilted. Remove from steamer; season with lemon juice, salt, and pepper. Toss with butter if desired.
Nutrition Facts : Calories 35 g, Cholesterol 3 g, Fat 1 g, Fiber 3 g, Protein 3 g
LEEKS & SPINACH
Make and share this Leeks & Spinach recipe from Food.com.
Provided by Jenny Sanders
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim the leeks, leaving only the white and pale green parts.
- Slice them in half lenthwise, then in short slices crosswise.
- Wash them again and drain them well.
- In a large skillet, saute the leeks in the butter until they soften and begin to fall apart, then stir in the flour.
- Add the stock and season lightly with salt and nutmeg stirring well.
- Simmer for 10 minutes.
- Meanwhile, wash the spinach and pick it over.
- Drain it well and chop it finely.
- Add the spinach to the leeks and simmer for a further 5 minutes, stirring to ensure the spinach is evenly cooked.
STEAMED LEEKS & PEAS WITH HERBY VINAIGRETTE
Honey, mustard and herbs add flavour to simple steamed vegetables - a healthy side dish that's low fat and easy to make in just 15 minutes
Provided by Sara Buenfeld
Categories Side dish
Time 15m
Number Of Ingredients 8
Steps:
- Trim the outer leaves from the leeks and cut off the top down to where the leaves split. Cut the leeks into 3-4 chunks, then wash really well to remove any grit. Heat a steamer, add the leeks and cook for 8 mins. Tip in the peas and cook for 2-3 mins more until both are tender.
- Meanwhile, whisk the oil, vinegar, honey, mustard and seasoning together in a serving bowl to make the vinaigrette. Add the hot vegetables and herbs, and mix well.
Nutrition Facts : Calories 112 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
STEAMED LEEKS AND SPINACH
Yield 4 people
Number Of Ingredients 6
Steps:
- 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.
CHEESY LEEK & SPINACH PASTA
Comfort food at its best - penne with a blue cheese and tomato cream sauce with added vegetables
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
- While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche, sundried tomatoes and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
- Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.
Nutrition Facts : Calories 808 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.03 milligram of sodium
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