Sautéed Spinach with Leeks and Hazelnuts
By America's Test KitchenPublished on December 21, 2011
Time
40 minutes
Yield
Serves 4
Ingredients
3 (6-ounce) bags baby spinach (about 16 cups)¼ cup water 2 tablespoons unsalted butter 2 small leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 3 cups)Table salt ½ teaspoon grated zest and 1 tablespoon juice from 1 lemon⅛ teaspoon ground nutmeg 2 tablespoons heavy cream ⅓ cup chopped hazelnuts, toasted
Before You Begin
If you don’t have a microwave-safe bowl large enough to accommodate the entire amount of spinach, cook it in a smaller bowl in 2 batches. Reduce the water to 2 tablespoons per batch and cook the spinach for about 1 1/2 minutes.
Instructions
- Place spinach and 1/4 cup water in large microwave-safe bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high power until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Using potholders, remove bowl from microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return spinach to colander and press a second time.
- Heat butter in 10-inch skillet over medium heat until foaming subsides. Add leeks and cook, stirring occasionally, until softened, 10 to 15 minutes, adding 1 teaspoon water to skillet if leeks begin to color. Add spinach to skillet, using tongs to stir and coat with butter. Sprinkle with 1/4 teaspoon salt, lemon zest, and nutmeg; continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes. Drizzle with lemon juice and cream; stir to combine. Sprinkle with hazelnuts and season with salt to taste. Serve immediately.
Time
40 minutesYield
Serves 4Ingredients
3 (6-ounce) bags baby spinach (about 16 cups)
¼ cup water
2 tablespoons unsalted butter
2 small leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 3 cups)
Table salt
½ teaspoon grated zest and 1 tablespoon juice from 1 lemon
⅛ teaspoon ground nutmeg
2 tablespoons heavy cream
⅓ cup chopped hazelnuts, toasted
Test Kitchen Techniques
Ingredients
3 (6-ounce) bags baby spinach (about 16 cups)
¼ cup water
2 tablespoons unsalted butter
2 small leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 3 cups)
Table salt
½ teaspoon grated zest and 1 tablespoon juice from 1 lemon
⅛ teaspoon ground nutmeg
2 tablespoons heavy cream
⅓ cup chopped hazelnuts, toasted
Test Kitchen Techniques
Ingredients
3 (6-ounce) bags baby spinach (about 16 cups)
¼ cup water
2 tablespoons unsalted butter
2 small leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 3 cups)
Table salt
½ teaspoon grated zest and 1 tablespoon juice from 1 lemon
⅛ teaspoon ground nutmeg
2 tablespoons heavy cream
⅓ cup chopped hazelnuts, toasted
Test Kitchen Techniques
Why This Recipe Works
To substitute baby spinach for bigger, mature flat-leaf spinach in our sautéed spinach recipe, without getting an excessively watery or mushy result, we microwaved the baby spinach to release a large amount of water, pressed it against a colander to eliminate even more water, and sautéed it to finish.
Before You Begin
If you don’t have a microwave-safe bowl large enough to accommodate the entire amount of spinach, cook it in a smaller bowl in 2 batches. Reduce the water to 2 tablespoons per batch and cook the spinach for about 1 1/2 minutes.
Instructions
- Place spinach and 1/4 cup water in large microwave-safe bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high power until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Using potholders, remove bowl from microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return spinach to colander and press a second time.
- Heat butter in 10-inch skillet over medium heat until foaming subsides. Add leeks and cook, stirring occasionally, until softened, 10 to 15 minutes, adding 1 teaspoon water to skillet if leeks begin to color. Add spinach to skillet, using tongs to stir and coat with butter. Sprinkle with 1/4 teaspoon salt, lemon zest, and nutmeg; continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes. Drizzle with lemon juice and cream; stir to combine. Sprinkle with hazelnuts and season with salt to taste. Serve immediately.
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