Times

Prep time: 20
Cook time: 30
Ready time: 50 min

Servings

10

Ingredients

6 leeks, white and light green parts only, cut into �-inch rounds then halved
4 tablespoons olive oil
10 cloves garlic, minced
2 teaspoons crushed red pepper
� cup white wine
1 bag baby spinach (20-ounce)

Directions

Heat oil in a large saut� pan over medium low heat.� Add leaks, cover and cook for 25 minutes, stirring occasionally.� Stir in garlic and red pepper flakes.� Add wine and spinach and increase heat to medium. Cover and cook 4 minutes more tossing occasionally, until spinach is wilted.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a �mompreneur� and co-founder of the Kosher Media Network, which recently launched a social network for foodies calledwww.JoyofKosher.com�as well as the print magazine Joy of Kosher with Jamie Geller.