Steamed Leeks Spinach Recipes
LEEKS & SPINACH
Make and share this Leeks & Spinach recipe from Food.com.
Provided by Jenny Sanders
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim the leeks, leaving only the white and pale green parts.
- Slice them in half lenthwise, then in short slices crosswise.
- Wash them again and drain them well.
- In a large skillet, saute 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 the spinach is evenly cooked.
STEAMED LEEKS & SPINACH
Spinach & leeks are a great flavor combination. You may want to adjust the lemon with the oil to suit your taste. Season with salt & pepper just before serving or leave it up to the individual to do it at the table. If you don't want to steam or microwve this recipe make it in a Wok or skillet -Pour 1/2 cup of chicken stock or wine into the wok medium heat, add leeks & tarragon cover with a lid. It will steam and brown nicely (apprx 7 minutes). Three minutes before serving add the spinach. You may need to add a bit more moisture, squeeze on the lemon juice cover for 3 minutes or until the spinach is wilted and hot through - Mix well with the leeks. Enjoy. My two photos shown are using a wok to prepare this recipe. I do not use any oil with this recipe just the lemon juice.
Provided by Bergy
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the leeks in a steamer with the tarragon and steam for 7 minutes.
- Add spinach and continue to steam for 3 more minutes or until the spinach is wilted and hot Whip the oil& lemon juice together.
- Place leeks and spinach on a platter and drizzle with the oil/lemon.
- Serve.
STEAMED SPINACH WITH HERBS
What a great way to fix spinach! Steamed with herbs and dressed with your favorite vinegar! Adapted from Better Homes & Gardens magazine.
Provided by Sharon123
Categories Spinach
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large pan insert steamer and pour in 1" water; bring to boiling.
- Combine spinach and herbs in the steamer basket. Cover, turn down the heat to medium low, and steam for 2 to 3 minutes or until wilted, stirring once. Remove basket carefully; drain. Move spinach to a serving bowl. Drizzle with some of the vinegar. Season to taste with salt and pepper.
- Pass the remaining vinegar. Garnish with lemon slices, if desired.
- Makes 4 servings.
Nutrition Facts : Calories 41.3, Fat 0.7, SaturatedFat 0.1, Sodium 131.8, Carbohydrate 6.6, Fiber 3.9, Sugar 0.8, Protein 4.9
SICILIAN STEAMED LEEKS
I love the challenge of developing recipes for my garden leeks, a delicious underused vegetable. This Italian-flavored dish is a family favorite. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, place steamer basket over 1 in. of water. Place leeks in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until tender, 8-10 minutes. Meanwhile, combine the next 9 ingredients. Transfer leeks to a serving platter. Spoon tomato mixture over top; sprinkle with cheese.
Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
STEAMED SALMON WITH LEEKS & LENTILS
This is a super easy recipe! A delicious and healthy dinner for 2 that can easily be adjusted to serve more. I like to serve this along side a simple salad and steamed sugar snap peas. (Recipe courtesy of BBC's Good Food magazine: Healthy Issue February 2007)
Provided by - Carla -
Categories Lentil
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Steam the leeks for about 10 minutes until soft, then lay the salmon on top and continue to team for an additional 5 minutes or until the salmon is cooked through.
- While the salmon and leeks are steaming, add the lentils to a bowl with 4 tablespoons of the french dressing and some seasoning.
- When the salmon is cooked lift out of the steamer and set aside.
- Add the steamed leeks and baby spinach to the lentils and toss well.
- Divide the lentil salad mixture between two plates, top with the steamed salmon and drizzle over the remaining dressing.
- Serve and enjoy!
Nutrition Facts : Calories 1173, Fat 29.1, SaturatedFat 3.9, Cholesterol 78, Sodium 537.8, Carbohydrate 143.5, Fiber 64.3, Sugar 15.3, Protein 84.7
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