- 3 to 4 bunches spinach, trimmed and cleaned
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 large leeks – halved lengthwise, white and light green parts rinsed and thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1 1/2 cups milk
- 4 ounces neufchâtel cheese, cut into pieces
- Salt and pepper, to taste
- Pinch of ground nutmeg
Cook spinach in boiling water until just wilted, about 1 minute. Drain and rinse with cold water until cool. Squeeze spinach to remove liquid, coarsely chop and set aside.
In a large saucepan, melt butter and oil over medium heat. Add leeks and cook until very tender, about 10 minutes. Add garlic and cook for 1 minute. Stir in flour and cook for 1 minute. Reduce heat to low and whisk in milk. Cook over low heat until mixture thickens slightly, about 3 minutes. Add neufchâtel and mix until smooth. Season to taste with salt, pepper and nutmeg.
Return spinach to the saucepan and combine with sauce. Simmer over medium heat until mixture thickens and flavors meld, 5 to 10 minutes.