Sautéed Baby Spinach With Leeks And Hazelnuts

Ingredients

18 ounces baby spinach
1⁄4 cup water, plus extra if needed
2 tablespoons unsalted butter
2 leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1⁄2 teaspoon grated lemon zest plus 1 tablespoon juice
Salt
1⁄8 teaspoon ground nutmeg
2 tablespoons heavy cream
1⁄3 cup hazelnuts, toasted, skinned, and chopped

Instructions

Place spinach and 1⁄4 cup water in large bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Remove bowl from microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to colander. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and chop coarse. Return spinach to colander and press again.
Melt butter in 10-inch skillet over medium heat. Add leeks and cook, stirring occasionally, until softened, 10 to 15 minutes, adding 1 teaspoon water to skillet if leeks begin to color. Add spinach to skillet, using tongs to stir and coat with butter. Sprinkle with lemon zest, 1⁄4 teaspoon salt, and nutmeg and continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes. Drizzle with lemon juice and cream and stir to combine. Sprinkle with hazelnuts and season with salt to taste. Serve immediately.

Sautéed Baby Spinach With Leeks And Hazelnuts

Ingredients

Instructions

Tags

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