1. Trim the leeks, leaving only the white and pale green parts. 2. Slice them in half lenthwise, then in short slices crosswise. 3. Wash them again and drain them well. 4. In a large skillet, saute the leeks in the butter until they soften and begin to fall apart, then stir in the flour. 5. Add the stock and season lightly with salt and nutmeg stirring well. 6. Simmer for 10 minutes. 7. Meanwhile, wash the spinach and pick it over. 8. Drain it well and chop it finely. 9. Add the spinach to the leeks and simmer for a further 5 minutes, stirring to ensure the spinach is evenly cooked. ---------------------------------------------------------------------------
Nutrition
Ingredients
