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Garlic Spinach & Leeks


by Lindsay Rosenblatt

As beloved as they are by the French, Italians and Germans, milder-than-onion, leeks are underutilized in American kitchens. Once you try this though, you’ll never want to prepare spinach without leeks again.

 

Reset/ Gluten-free/ Vegan/ Vegetarian/ Dairy-free/ Nut-free

Elimination level: 1

Prep Time: 5 minutes

Cook Time: 5 minutes

Serves: 2-3

 

Ingredients:

  • 1 box spinach (at least 5 cups)
  • 3 large leaks, chopped with stem, remove root
  • 2 tablespoons garlic powder
  • 2 tablespoons extra virgin olive oil
  • salt/pepper to taste
  • 1 lemon, cut in half

 

Instructions:

Sauté spinach and chopped leeks in a hot pan with olive oil. Finely chop up half a lemon with skin on (remove seeds) and add into spinach mixture. Cook all together until leaks are soft and browned and spinach is cooked through (about 3-5 minutes). Add the other half lemon juice over the spinach mixture with garlic powder, salt and pepper.


Looking for more healthy recipes from Dr. Nancy? Order Craving Healthy her new cookbook! It is a collaboration between lifelong friends, chef Lindsay Rosenblatt and Dr. Nancy Rahnama, that includes over 70 new recipes, guaranteed to be delicious and healthy.

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