Sauteed spinach and leeks


1 leek – cleaned and chopped just the white parts

4 slices bacon

1 tablespoon butter

salt and pepper

11 ounce package of fresh spinach


Cut the bacon into very small 1/2 inch pieces. Fry the bacon until done. Drain the back and discard the grease.

Leave the bacon out of the pan. On medium heat, add the butter and leek. Saute for about 2-3 minutes. When wilted, add the spinach. Turn constantly and cook about 5-10 minutes or until all of the spinach is wilted. Add the crispy bacon. Salt and pepper to taste.



Creamed spinach

This version of creamed spinach is packed full of garlic flavor. It is made using only 2 pans which is great for clean up. For those of you who do not enjoy nutmeg flavored creamed spinach, this is a great alternative. It is made with fresh spinach and finished in the oven with panko for a little crunchy texture.


10-16 ounces fresh spinach – remove the long stems and wash

1/2 white onion, diced

2 cloves garlic, minced

2 tablespoons butter

3 tablespoons flour

1/4 cup heavy cream

1 tablespoon chive flavored cream cheese

1-2 cups whole milk

salt and pepper to taste

3/4 cup panko


In a saucepan over medium heat, melt the butter and cook the onion for about 5 minutes or until soft. Add the garlic and spinach. Continue to cook until spinach is fully wilted.

Add the cream cheese and continue to stir until fully melted.

Add the flour. Gradually add 1 cup of milk while stirring constantly. Add heavy cream. Add up to 1 more cup of milk to desired texture. I like this more firm so I stopped at 1 cup. Add salt and pepper to taste.

Transfer to a prepared baking dish. Top with sprinkled panko. Bake at 350 degrees for 20-30 minutes or until bubbling and panko is brown in color.