Creamed Spinach with Leeks
A classic dish made better thanks to leeks.
Ingredients
- 16 oz fresh spinach
- 1 shallot, minced
- 3 tablespoons butter
- 1 leek, thinly sliced
- 2 tablespoons flour
- pinch nutmeg
- pinch ground mustard
- 3/4 cups half-and-half
- salt
- freshly ground black pepper
Instructions
- Cook spinach in a large skillet with 2 tablespoons water until wilted. Drain and set aside.
- Pour out any remaining water from the skillet. Add the butter and sauté the shallot and leek until tender and translucent.
- Sprinkle with flour and spices and sauté 1 minute.
- Pour in the half and half. Raise the heat and reduce the mixture by about half.
- Stir in the spinach and cook until heated through. Serve immediately.