Steamed Leeks Spinach Recipes

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SICILIAN STEAMED LEEKS



Sicilian Steamed Leeks image

I love the challenge of developing recipes for my garden leeks, a delicious underused vegetable. This Italian-flavored dish is a family favorite. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 11

6 medium leeks (white portion only), halved lengthwise, cleaned
1 large tomato, chopped
1 small navel orange, peeled, sectioned and chopped
2 tablespoons minced fresh parsley
2 tablespoons sliced Greek olives
1 teaspoon capers, drained
1 teaspoon red wine vinegar
1 teaspoon olive oil
1/2 teaspoon grated orange zest
1/2 teaspoon pepper
Crumbled feta cheese

Steps:

  • In a Dutch oven, place steamer basket over 1 in. of water. Place leeks in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until tender, 8-10 minutes. Meanwhile, combine the next 9 ingredients. Transfer leeks to a serving platter. Spoon tomato mixture over top; sprinkle with cheese.

Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

QUICK STEAMED SPINACH



Quick Steamed Spinach image

A simple side dish, just add lemon or butter.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 4

1 pound spinach, about 2 bunches
Juice of 1/2 lemon
Salt and freshly ground pepper
1 teaspoon unsalted butter (optional)

Steps:

  • Wash spinach in several changes of cold water until free of sand. Remove stems.
  • Place a metal steamer in a medium saucepan filled with 1 inch of water. Bring to a boil. Add spinach, cover, and steam for about 3 minutes, or until just wilted. Remove from steamer; season with lemon juice, salt, and pepper. Toss with butter if desired.

Nutrition Facts : Calories 35 g, Cholesterol 3 g, Fat 1 g, Fiber 3 g, Protein 3 g

STEAMED LEEKS & PEAS WITH HERBY VINAIGRETTE



Steamed leeks & peas with herby vinaigrette image

Honey, mustard and herbs add flavour to simple steamed vegetables - a healthy side dish that's low fat and easy to make in just 15 minutes

Provided by Sara Buenfeld

Categories     Side dish

Time 15m

Number Of Ingredients 8

6 even-sized medium leeks (about 1kg)
350g frozen peas
3 tbsp olive oil
1 tbsp white wine vinegar
1 tsp clear honey
1 tsp Dijon mustard
2 tbsp finely chopped parsley
1 tbsp chopped mint

Steps:

  • Trim the outer leaves from the leeks and cut off the top down to where the leaves split. Cut the leeks into 3-4 chunks, then wash really well to remove any grit. Heat a steamer, add the leeks and cook for 8 mins. Tip in the peas and cook for 2-3 mins more until both are tender.
  • Meanwhile, whisk the oil, vinegar, honey, mustard and seasoning together in a serving bowl to make the vinaigrette. Add the hot vegetables and herbs, and mix well.

Nutrition Facts : Calories 112 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

POTATO, LEEK, AND SPINACH SOUP



Potato, Leek, and Spinach Soup image

I received a CSA share and made this soup with the beautiful ingredients. It was delicious! Serve hot with some warm crusty bread.

Provided by ShelleyQ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

2 large leeks, thinly sliced (white and pale green parts only)
10 ounces bacon, cut into small pieces
2 large cloves garlic, sliced
1 pound yellow potatoes, cut into bite-size cubes
2 bay leaves
1 (32 fluid ounce) container chicken stock
4 cups loosely packed fresh spinach, chopped
1 (14.5 ounce) can chicken broth, or to taste
¾ cup half-and-half, or to taste
salt and ground black pepper to taste

Steps:

  • Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.
  • Heat a large pot over medium-high heat. Fry bacon in hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Remove all but 2 tablespoons bacon drippings from the pot.
  • Drain leeks and shake vigorously to dry. Fry leeks and garlic in the reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes with the leeks; add bay leaves. Pour the carton of chicken stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt and pepper.
  • Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, bacon, spinach, and half-and-half into the soup; continue heating until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve your desired consistency.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 24.5 g, Cholesterol 30.2 mg, Fat 10.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1171.1 mg, Sugar 2.8 g

STEAMED LEEKS & SPINACH



Steamed Leeks & Spinach image

Spinach & leeks are a great flavor combination. You may want to adjust the lemon with the oil to suit your taste. Season with salt & pepper just before serving or leave it up to the individual to do it at the table. If you don't want to steam or microwve this recipe make it in a Wok or skillet -Pour 1/2 cup of chicken stock or wine into the wok medium heat, add leeks & tarragon cover with a lid. It will steam and brown nicely (apprx 7 minutes). Three minutes before serving add the spinach. You may need to add a bit more moisture, squeeze on the lemon juice cover for 3 minutes or until the spinach is wilted and hot through - Mix well with the leeks. Enjoy. My two photos shown are using a wok to prepare this recipe. I do not use any oil with this recipe just the lemon juice.

Provided by Bergy

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 leeks, cleaned, green tops discarded, white parts cut in 1 inch sections
1 lb spinach, washed stems removed
1 teaspoon fresh tarragon or 1/2 teaspoon dried tarragon
2 tablespoons olive oil
2 tablespoons fresh lemon juice
salt & pepper

Steps:

  • Place the leeks in a steamer with the tarragon and steam for 7 minutes.
  • Add spinach and continue to steam for 3 more minutes or until the spinach is wilted and hot Whip the oil& lemon juice together.
  • Place leeks and spinach on a platter and drizzle with the oil/lemon.
  • Serve.

LEEKS & SPINACH



Leeks & Spinach image

Make and share this Leeks & Spinach recipe from Food.com.

Provided by Jenny Sanders

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

3 large leeks
1 tablespoon butter
2 tablespoons flour
2/3 cup chicken stock or 2/3 cup beef stock
nutmeg
salt
1 bunch 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.

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Top Asked Questions

What is the best way to cook spinach and leeks?
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.
How do you cook leeks in boiling water?
Place leeks in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until tender, 8-10 minutes. Meanwhile, combine the next 9 ingredients. Transfer leeks to a serving platter. Spoon tomato mixture over top; sprinkle with cheese.
How to cook leeks in a Dutch oven?
In a Dutch oven, place steamer basket over 1 in. of water. Place leeks in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until tender, 8-10 minutes. Meanwhile, combine the next 9 ingredients.
How do you make leeks salad dressing?
Method Trim the outer leaves from the leeks and cut off the top down to where the leaves split. Cut the leeks into 3-4 chunks, then wash really well to remove any grit. Meanwhile, whisk the oil, vinegar, honey, mustard and seasoning together in a serving bowl to make the vinaigrette. Add the hot vegetables and herbs, and mix well.

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