I thought that this would be a great side for my pork schnitzel....and it was! —inpatskitchen
extra virgin olive oil
medium leek, white and pale green part only
large garlic cloves, minced
crushed red pepper flakes
coarse ground black pepper
baby spinach leaves
One 14-15 ounce can of white beans, drained and rinsed (your choice)
Juice of one half lemon
In This Recipe
Slice the leek lengthwise and then crosswise in quarter inch pieces. Heat the oil in a large saute pan and then add the cut leeks. Saute them over medium heat until they soften and then add the minced garlic.
The garlic will become fragrant after a minute or two. Once that happens stir in the salt, red and black peppers.
Stir in the spinach and saute until just wilted. Add the beans and cook until heated through. Squeeze the lemon juice over and serve.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!