"Leeky Greens" (Sauteed Creamed Spinach with Dark Greens of Leek)

Notes: Debra Steppel created this recipe as a way to use up the dark green parts of the leek when most recipes use the white and light green parts. We really like Boston Market's Creamed Spinach recipe so this attempts to approximate that, using a mix of spinach and leeks.

Ingredients

• Splash of olive oil

• Leafy dark greens only of 3-4 leeks (use whites for a different recipe)

• A few spoonfuls of minced garlic

• 12-16 oz bag of frozen chopped spinach (no need to thaw)

• 1-2 tsp. Better Than Bouillion

• 1/4-1/2 tsp. ground nutmeg

• a few quick shakes of red pepper flakes (to taste)

• salt & black pepper to taste

• ~1/2 cup heavy cream

Mise en Place

1. Clean all the dirt/sand out of the leeks. Soak/submerge in a bowl of cold water. Swish around. Change the water a few times.

2. Cut leek greens into small pieces.

3. Dissolve Better Than Bouillion in ~1/4 cup water.

4. Mince fresh garlic (or use bottled minced garlic)

Directions

1. Heat olive oil in a large frying pan on Medium-High heat until a splash of water sizzles.

2. Pour chopped leeks and garlic into the hot pan. Sautee about 5 minutes, stirring occasionally.

3. Pour frozen spinach and BTB-liquid into the pan with the leeks. Stir until all the ice melts and spinach heats up. Reduce heat to Medium.

4. Add nutmeg, red pepper flakes, salt and pepper. Stir to combine.

5. Taste and adjust seasoning.

6. When greens are cooked and you're happy with the level of spice, remove from hot burner.

7. Add the cream. Stir to combine. Can return pan to Medium-Low heat (but not too hot or the cream will curdle). Serve as a tasty vegetable side dish.