This bright and flavorful Braised Leeks and Spinach recipe is a deliciously light tasting and easy to prepare side dish. The leeks are braised in savory broth that gives them a slightly sweet, delicate flavor that compliments the spinach. Crumbled feta cheese and lemon zest round out the flavor.
Ingredients
- 1 tablespoon olive oil
- 2 medium leek, trimmed, sliced, and cleaned
- 3 cloves garlic, minced
- 1 cup Swanson® Chicken Broth or 100% Natural Vegetable Broth
- 8 cups spinach (about 8 ounces)
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon grated lemon zest
Instructions
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Tips
- To Clean the Leeks: Trim root end and remove dark tops. Thinly slice leeks and place in a bowl with cold water for 2-3 minutes. Lift the leeks from the water and drain in a colander.
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Step 1
Heat the oil in a 12-inch skillet over medium-high heat. Add the leeks and cook and stir for 2-3 minutes. Add the garlic and cook for 30 seconds.
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Step 2
Add the broth and heat to a boil. Cook and stir for 1-2 minutes or until leeks are tender and some of the broth has evaporated. Add the spinach in 2 batches and stir until wilted. Remove from heat. Season to taste with salt and pepper. Sprinkle with the feta cheese and top with grated lemon zest.
