Leeks & Spinach

Directions

1. 1
   Trim the leeks, leaving only the white and pale green parts.
2. 2
   Slice them in half lenthwise, then in short slices crosswise.
3. 3
   Wash them again and drain them well.
4. 4
   In a large skillet, saute the leeks in the butter until they soften and begin to fall apart, then stir in the flour.
5. 5
   Add the stock and season lightly with salt and nutmeg stirring well.
6. 6
   Simmer for 10 minutes.
7. 7
   Meanwhile, wash the spinach and pick it over.
8. 8
   Drain it well and chop it finely.
9. 9
   Add the spinach to the leeks and simmer for a further 5 minutes, stirring to ensure the spinach is evenly cooked.