Ingredients

• 2 leeks
• 2 tablespoons of olive oil
• 1 clove of garlic, minced
• 1 pound spinach
• 3 tablespoons of whole wheat flour or all-purpose flour

Instructions

1. Trim the dark green ends from the leeks. Under cool running water, remove dirt from the inside of the leeks. Pat dry and coarsely chop.
2. In a large skillet, heat olive oil over medium low heat. Add the leeks and garlic and cook until tender, around 10 minutes.
3.  While the leeks and garlic are cooking, chop the spinach and set it aside. In a small bowl, combine the flour, salt, pepper, and nutmeg, and set aside.
4. Add the spinach to the leeks and garlic. Stir until cooked.
5. Add the flour mixture to the skillet. Stir until the greens mixture is coated with the flour mixture.
6. Add the milk and stir until the mixture becomes thick. Stir in the parmesan cheese until melted.
7. Serve warm.

Storing Spinach

Storing Leeks

Source: Local Food Program, N.C. Cooperative Extension

Nutrition Information:

Makes 8 servings. Calories: 110 calories. Total Carbohydrates: 12 grams. Fiber: 3 grams. Protein: 6 grams. Fat: 6 grams. Sodium: 330 mg.