Sautéed Leeks and Spinach

Ingredients

• 6 leeks, white and light green parts only, cut into 1/4-inch slices and then halved

• 4 tablespoons of extra virgin olive oil

• 10 cloves of garlic, minced

• 2 teaspoons of ground chili (OPTIONAL)

• 1/2 cup white wine

• 1 bag of baby spinach (20 ounces)

Preparation

1. Heat the extra-virgin olive oil in a large skillet over medium-low heat. Add the leeks, cover, and cook for 25 minutes, stirring occasionally.

2. Add the garlic and red pepper flakes. Stir in the wine and spinach and increase the heat to medium.

3. Cover and cook 4 more minutes, stirring occasionally, until spinach is wilted.