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Ingredients
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Vegetables
Fats & Seasonings
Method
Preparation
- 1
Prepare the Leeks
Trim the root end and the dark green tops off the leeks. Slice the leeks in half lengthwise and then cut into thin half-moon slices. Rinse thoroughly under cold water to remove any grit.
- 2
Mince the Garlic
Peel the garlic cloves and mince them finely using a knife or a garlic press.
Cooking
- 3
Sauté the Leeks and Garlic
In a large skillet, heat the olive oil over medium heat. Add the prepared leeks and sauté for about 5 minutes until they begin to soften. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- 4
Add Spinach
Add the fresh spinach to the skillet, stirring to combine with the leeks and garlic. Cook until the spinach wilts, about 2-3 minutes.
- 5
Braise with Broth
Pour in the vegetable broth and bring to a simmer. Season with salt and black pepper. Cover the skillet and let it braise for another 5 minutes, allowing the flavors to meld.
- 6
Finish with Lemon Juice
Remove the lid and stir in the lemon juice. Adjust seasoning with additional salt and pepper if needed. Cook for another 1-2 minutes until heated through.