I had a few ingredients in my fridge that I don’t usually buy (leeks, Brie, fresh spinach, white wine) and decided to make a combination of braised leeks and creamed spinach. It turned out much better than I expected. I think it could be improved with bacon and/or mushrooms, but I didn’t think of it until after I finished the dish.
Leeks can be tricky to clean if you’re not used to them. I sliced the leeks into rounds, agitated them in a bowl of water to remove soil, strained them in a fine mesh colander, and finally rinsed them. I like to get as much of the tender parts off a leek as possible when slicing them, peeling off the tough dark green parts on the leaves as I get to them and continuing to slice the tender light green parts. The tough leek leaves can be stored in the freezer for use in stocks or broths.
3 leeks, sliced and cleaned
10 oz fresh spinach leaves, destemmed
1 cup dry white wine
1/2 cup heavy cream
1/4 cup butter
3 oz Brie, rind removed and diced
2 oz Parmesan cheese, grated
1/2 tsp fresh thyme leaves
Salt & pepper to taste
In a large sauté pan, braise leeks in butter and wine. Simmer on medium until leeks are tender and the wine has evaporated. Add spinach, heavy cream, and thyme. Simmer on low until the spinach is cooked down. Add Parmesan cheese and Brie. Stir until the cheeses are melted and well incorporated and the sauce has thickened enough to coat the vegetables. Add salt and pepper to taste. Remove from heat and serve.