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.