Creamed Spinach & Leeks



Adapted from

1 Lb Spinach

1 Leek, chopped well

1/2 Shallot, chopped well

1/2 Cup 1/2 and 1/2

1/4 stick (2.5 Tbs) butter

1/8 Cup Chick Pea Flour

a few dashes Nutmeg

Sea Salt and Fresh Ground Pepper to taste


Step 1: Cook Spinach

Boil Spinach until wilted, drain and rinse under cold water.  Squeeze tightly to remove all water and then chop coarsely.

Step 2:

Part A) Heat Half and Half in a small saucepan over medium heat, stirring, until warm.

Part B) Cook Shallots and Leeks in Butter over moderately low heat, stirring occasionally until aromatics soften (about 4 minutes).  Whisk in Chick Pea Flour and cook Roux, whisking, for 3 minutes.

Step 3:

Combine heated half and half with Roux (Leeks, Shallots and Flour) whisking constantly to prevent lumps.  Simmer and continue whisking until mixture thickens, 3-4 minutes.  Stir in Spinach, Nutmeg, Salt and Pepper and cook, stirring, until heated through.  Remove from heat.

Serve and enjoy!


2 thoughts on “Creamed Spinach & Leeks

  1. Pingback: CSA Week 19 | Lisa Resnick Therapy

  2. Pingback: Final Week of CSA 22! | Lisa Resnick Therapy

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