This recipe first appeared in Food magazine.
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Ingredients
Method
1.Heat the oil in a large pan and sauté the caraway seeds, nutmeg and sliced leeks for 4-5 minutes until the leeks are beginning to soften.
2.Add the chicken stock and simmer for 8-10 minutes, tossing the mixture occasionally to ensure even cooking. Add the cream and simmer for 2-3 minutes to thicken the sauce, then add the baby spinach leaves and cook them until they wilt and become bright green.
3.Serve the leeks and spinach garnished with the grated parmesan and freshly ground black pepper, if desired.
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