Leeksspinach Recipes

LEEKS & SPINACH

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.

CRUSTLESS LEEK QUICHE

Steps:

• Preheat the oven to 400 degrees F.
• In a medium skillet, melt 1 tablespoon butter. When the butter starts to froth and brown slightly on the edges of the pan, shut off the heat and add the leeks. Turn the heat back to medium and season the leeks with salt and pepper. Stir to blend. Cook for 2 to 3 minutes until the leeks become only slightly tender. Transfer the leeks to a baking sheet and place the sheet in the refrigerator.
• Crack the eggs into a medium bowl. Whisk the eggs to break them up. Add the slices of goat cheese and season with salt and pepper. Use a whisk to break up the goat cheese and blend it with the eggs. When it is fairly smooth, whisk in the cream, milk, hot sauce, and Worcestershire.
• Grease the bottom and sides of the baking dish with the remaining 1 tablespoon butter and fill with the quiche batter.
• Place the dish in the center of the oven and bake for about 20 minutes. Open the oven door and gently layer the Brie slices on top of the quiche. Close the oven and bake for an additional 10 to 15 minutes until the top is slightly brown. Allow to cool for 20 to 30 minutes before cutting.

LIGHT SPINACH AND LEEK LASAGNA

Steps:

• Preheat oven to 400 degrees, with racks in middle and upper third. Divide leeks between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring leeks and rotating sheets halfway through. Let sheets cool on wire racks.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add spinach and cook, stirring occasionally, 4 minutes. Add red pepper, parsley, and lemon juice and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer spinach to a medium bowl.
• Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the spinach, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the leeks, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

CHICKEN , LEEKS AND SPINACH

Steps:

• clean and trim chicken.
• clean and slice leeks.
• rinse and drain spinach.
• place chicken on a sheet of foil (large enough to make a packet with the veggies).
• evenly divide and place leeks and spinach on top of chicken.
• wrap foil around chicken and veggies.
• bake at 375 for 35 minutes or until chicken is no longer pink.

POTATO, SPINACH, AND LEEK SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat. Add leeks and onion; simmer until tender, about 7 minutes. Add potatoes, water, and bouillon cubes. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
• Stir in spinach and cook until wilted and soft, 5 to 7 minutes. Add milk, pepper, salt, paprika, and chili powder. Let cook for 5 minutes more; adjust spices to taste.

FRESH LEEK AND SPINACH PASTA

Steps:

• Slice up the light green sections of the leeks. Use as much as possible, it will cook down quite a bit! Put into a colander and rinse the sand/dirt off.
• Slice the red pepper into long thin slices.
• I get these nice little stuffed peppers from the deli/olive bar. Squeeze the cream cheese out and set aside. Cut the hot pepper into small bits (~ 1/2 cm x 1/2 cm).
• Get enough water into one pot for the pasta and start bringing to a boil. (Add salt to water and pasta once it's boiling).
• In the meantime, heat a nonstick fry pan (that will be large enough for the full 2 servings of pasta) over med-high heat.
• Add olive oil to the pan and heat.
• Add the leeks and red pepper. Saute for about 3 minutes.
• Add the hot pepper. Saute another 5 minutes. The leeks should just start to brown (but don't burn them!).
• While sauteeing, add the spinach to the colander and rinse.
• Toss the sun-dried tomatoes and the olives in with the leeks. (If adding meatless sausage or tuna, this would be a good time to add it, too).
• Reduce the heat to med-low and saute for another couple of minutes.
• Add the reserved cream cheese and mix all together. Add the tomatoes.
• Once the pasta is cooked, pour gently over the spinach and drain.
• Crumble the feta cheese into the vegetables.
• Add half pasta to pan. Add pesto and stir.
• Add rest of pasta/spinach to pan. (If I'm not using pesto, I usually drizzle another tbsp of olive oil in at this point).
• Adjust to low heat. Cover and heat for 2 minutes.
• Stir everything together and serve.

SPINACH AND LEEK GRATIN WITH ROQUEFORT CRUMB TOPPING

Steps:

• Preheat oven to 400°F. Melt 3 tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard, then breadcrumbs. Sauté until breadcrumbs are golden, about 5 minutes. Cool briefly. Mix in cheese.
• Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.
• Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add cream, remaining 1 1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper. Transfer to 7x11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.

CHEESY LEEK & SPINACH PASTA

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.

SPINACH, LEEK, AND CHEESE PIE

Steps:

• 1. Heat the oil in a large skillet over medium-low heat. Add the onion and a pinch of salt. Cover and simmer, stirring occasionally, 6 minutes. Add the leek, season with more salt and the pepper, and continue to cook, stirring occasionally, until the vegetables are very soft and translucent, about 8 minutes. Transfer to a bowl and set in an ice bath to cool.
• 2. Meanwhile, preheat oven to 325°F.
• 3. Generously coat an 8-inch round nonstick springform pan with butter and chill.
• 4. Sift together the flour and baking powder in a medium bowl; set aside.
• 5. Combine the yogurt, feta, onion-and-leek mixture, spinach, and dill in a large bowl. Add the eggs and stir to combine. Using a rubber spatula, gently stir in the flour mixture and season with more salt and pepper. Pour into the prepared pan, gently tapping the sides to level the top.
• 6. Bake for 30 minutes. Increase heat to 425°F and bake until golden brown and set in the center, about 10 minutes more.
• 7. Transfer to a wire rack and cool for 10 minutes before unmolding.
• 8. Cut into wedges and serve.