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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the leeks
Trim the roots and dark green tops from the leeks. Slice them in half lengthwise and rinse under cold water to remove any dirt. Cut the leeks into thin half-moon slices.
- 2
Sauté the leeks and garlic
In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until they are soft and translucent. Mince the garlic and add it to the skillet, cooking for another 1-2 minutes until fragrant.
- 3
Add the spinach
Gradually add the fresh spinach to the skillet, stirring continuously until all the spinach is wilted and tender, which should take about 3-4 minutes.
- 4
Season the mixture
Sprinkle in the salt and black pepper, stirring well to combine. Remove the skillet from heat.
- 5
Finish with truffle oil and Parmesan
Drizzle the white truffle oil over the spinach and leek mixture, then sprinkle the grated Parmesan cheese on top. Toss everything together to ensure the flavors are evenly distributed.
- 6
Serve
Transfer the sautéed spinach and leek mixture to a serving dish and enjoy warm as a side or as a topping for your favorite protein.