Creamy Leeks & Spinach

INGREDIENTS

 25g butter
 3 large trimmed leeks, finely sliced
 200ml cream
 grating fresh nutmeg
 2 cloves garlic, finely chopped
 500g spinach, rinsed

METHOD

1 Melt the butter in a large sauté pan, add the
leeks and cook over a medium heat for 10 minutes,
stirring occasionally, until soft and light
golden. Add the cream and nutmeg, and simmer for
10 minutes until reduced slightly, then stir in the
garlic.
2 Meanwhile, put the washed spinach into a
separate pan, cover with a lid and cook gently for
about 2 minutes, until wilted.
Drain thoroughly in a colander, pressing out as
much water as possible. Stir the spinach into the
creamy leeks, season well with salt and pepper and
cook for about 1 minutes to ensure it’s heated
through, then serve.

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