Sautéed Spinach and Leeks
Sautéed spinach and leeks is a quick and easy, healthy side dish with simple ingredients and delicious flavor!
Yield: 4 servings
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 medium leek, cleaned, trimmed and sliced (see notes)
- 2 cloves garlic, minced
- 1 8 oz. bag fresh spinach or baby spinach
- Salt and pepper, to taste
- Grated Parmesan cheese, optional
Instructions
- Heat olive oil in a large pan over medium-low heat.
- Add leeks and sauté for 3-4 minutes, until softened.
- Add garlic and sauté an additional 30 seconds.
- Add spinach and stir for 2-3 minutes until spinach is mostly wilted.
- Season with salt and pepper, to taste. Sprinkle with Parmesan cheese, if using, and serve hot.
Save This Recipe
Notes
Olive oil: You can substitute coconut oil or unsalted butter for the olive oil if you prefer.
To prepare the leeks, trim off the dark green leaf end and the root end. Thinly slice the leek in rings and place in a bowl of cold water. Toss them around in the water to remove any sand, dirt and grit from the inner layers. Let them sit for at least 2-3 minutes. Gently lift the leeks from the bowl of water and place in a colander. This way you leave behind the dirty water and any grit that’s fallen to the bottom of the bowl. Now they are ready to use!
Nutrition
Serving: 1serving | Calories: 42kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 151mg | Fiber: 2g | Sugar: 1g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
