Leeks & Spinach

This is a combination of vegetables that I really, really like. My only difficulty lies in defining how much spinach I use. Use as much as you think is 4 servings of spinach when mixed with a bunch of leeks. I used an entire little bag of baby spinach for this, but unfortunately I don't know how much it weighed. I'd say it was about 6 cups, loosely packed.

4 servings
30 minutes - 15 minutes prep time

2 or 3 large leeks
1 tablespoon butter
1 tablespoon flour
2/3 cup chicken or other stock
nutmeg
salt
1 bunch spinach

Trim the leeks, leaving only the white and pale green parts. Slice them in half lengthwise, then in short slices crosswise.

Wash them again and drain them well.

In a large skillet, sauté the leeks in the butter until they soften and begin to fall apart, then stir in the flour. Add the stock and season lightly with salt and nutmeg, stirring well.

Simmer for 10 minutes.

Meanwhile, wash the spinach and pick it over. Drain it well and chop it finely.

Add the spinach to the leeks and simmer for a further 5 minutes, stirring to ensure that the spinach is evenly wilted.