Spicy Sautéed Leeks and Spinach
Servings
10 Servings
Ingredients
- 6 leeks white and light green parts only, cut into ¼-inch rounds then halved
- 4 tablespoons extra virgin olive oil such as Colavita
- 10 cloves garlic minced
- 2 teaspoon crushed red pepper
- ½ cup white wine
- 1 bag baby spinach 20-ounce
Instructions
- Heat evoo in a large sauté pan over medium low heat. Add leeks, cover and cook for 25 minutes, stirring occasionally.
- Stir in garlic and red pepper flakes. Add wine and spinach and increase heat to medium.
- Cover and cook 4 minutes more tossing occasionally, until spinach is wilted.