The Best Creamed Spinach and Leeks

Yes, this is THE best creamed spinach and leeks! Perfect with any meat or seafood, it’s easy to make and hard to stop eating!

Spinach and Leek Recipe

This spinach and leek recipe is so versatile!

Inspired by Kita from Girl Carnivore, when she was visiting, she made this side dish. We all raved about it. 

And,  you absolutely know that something this delicious must be shared. 

Creamed Leeks Recipe

Now Kita’s recipe is creamed leeks, but she adjusted it to add the spinach. This really made it even a more fabulous side dish. 

Served with just about anything, we had it with a cast iron skillet pan seared ribeye steak. Talk about five-star eating. 

Creamed Spinach

Now you could certainly use this recipe also for just creamed spinach, but why would you do that? I suppose if you don’t care for leeks. 

But since leeks are part of the onion family, they look like scallions on steroids. Yes, they’re much larger. 

Sauteed Leeks and Spinach

One thing that’s absolutely necessary when using leeks is to clean them exceptionally well.

As they grow, dirt collects in, around, between and everywhere in the layers, so be sure to strip back a few of the outter layers and rinse and clean thoroughly. 

Leeks and Spinach

OK, here’s a big questions when you’re sourcing your leeks and spinach. Should you buy organic?

According to this post, “The good news is that leeks do not appear on the Environmental Working Group’s Shopper’s Guide to Pesticides in Produce. The bad news is that a lot of pesticides are approved for use on leeks.” And, this article goes on to list the fruits and vegetables that should be purchased organic and that includes spinach. 

So, if your budget allows, try to source both as organic. 

Cheesy Leeks and Spinach

Now the cheesiness in this recipe is going to come from grated parmesan. Since it’s also on the salty side, continue to taste your dish for the additional of more salt. 

Another point about my version of Kita’s recipe is that I added more heavy cream. As you’ll see from the pictures, it’s almost a ‘soupy’ mixture. But it wasn’t a soup. And, another thing, the leftovers with all this insanely delicious cream/cheese thickened. You’ll note that in the picture with the eggs, which we had the next morning for breakfast. 

If you don’t want this quasi soupy consistency, then reduce the amount of cream by about one-half to three-fourths of a cup. 

Pasta with Leeks and Spinach

If you add some small pasta (about one cup) to the mixture, do so after you add the entire amount of cream. Blend, cover and let the noodles slowly get tender and cook. 

Types of pasta noodles that I’d add would be: cavatappi, fusilli, farfalle, gemelli, or ditalini. 

The Best Creamed Spinach and Leeks

Yield: About 6 folks

Print

Ingredients

• 3 Tbl. bacon drippings
• 1 Tbl. garlic paste, or minced garlic
• ¼ cup shallots, finely diced
• 1 Tbl. arrowroot
• 1 cup chicken bone broth, divided
• 6 cups leeks, cleaned well, thinly sliced
• 24 oz. fresh spinach, packed
• ½ tsp. red chili flakes
• 1 ½ cup heavy cream
• 1 ½ cups parmesan, grated
• 1 lemon, some zest only
• 1 nutmeg pod, some zest only
• Sea salt and pepper to taste

Instructions

1. Put a large deep skillet (12”+ diameter) over medium high heat. Let it get hot. Add the bacon drippings and swish around the pan. Add the garlic paste and shallots. Stir and sauté about two minutes.
2. Turn heat to medium. Add the arrowroot and quickly whisk into this mixture then add half cup of bone broth to make a thick paste. Add the leeks, blend and coat. Cover with a lid and sauté and cook about 8 to 10 minutes stirring and blending occasionally.
3. Use the steam liquid from the lid to return to the skillet. Add about half of the spinach. Use tongs to blend into the mixture. Add salt and pepper to taste. Cover and let the spinach wilt. Use tongs a couple of times to blend. Add the remaining chicken bone broth.
4. Add the remaining spinach, more salt and pepper to taste, and the red chili flakes. Mix this spinach then steam and cook a few minutes.
5. Add the heavy cream and parmesan and blend well. Let the mixture cook, uncovered, about 6-8 minutes.
   Turn heat to low until ready to serve. Right before serving zest with the lemon and some of the nutmeg pot. Toss and blend.
   
   
   

Notes

You can opt to add only half of the heavy cream and have less of a liquid cream mixture.

Any leftover spinach/leeks, refrigerate. The cream will get thicker and creamier.

Leftovers are perfect for so many things including nachos, with a steamed egg, as a 'dip' and more. Use your creativity!

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally