Dinner

Leek, Potato and Spinach Stew is for Dinner.

Leek, Potato and Spinach Stew takes 10 minutes to prepare.

Leek, Potato and Spinach Stew takes 15 minutes to cook.

Leek, Potato and Spinach Stew makes 6 servings.

The ingredients for Leek, Potato and Spinach Stew are:

1 Tbsp olive oil
1# chicken sausage, fully cooked and sliced thin
2 cups chopped leeks, white and light green parts only
4 cloves garlic, thinly sliced
1/8 tsp salt
1 cup chicken broth (or dry white wine)
1# Yukon Gold Potatoes, halved and thinly sliced
4 cups chicken broth
1 10oz pkg fresh spinach
1 bunch scallions, sliced
1 15oz can cannellini beans, rinsed and drained
1/2 cup chopped parsley or dill

Here is how you make Leek, Potato and Spinach Stew:

1. Heat oil in a dutch oven over medium heat. Add sausage and leeks, stirring occasionally, until the leeks are tender. Add garlic and salt and stir until fragrant, about 20 seconds. Add 1 cup broth (or wine if using), cover and bring to a boil over high heat. Uncover and cook until broth is almost evaporated, about 4 minutes. Add potatoes and 4 cups broth, cover and bring to a boil. Stir in the scallions and spinach and cook, covered until the potatoes are tender, about 5 minutes. Remove from heat and stir in the beans. Cover and let stand for 1 minute. Divide into 6 bowls and sprinkle with herbs.Serving Size: Makes approximately 6 1.5 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user SPARTANBABE.

The nutritional information for Leek, Potato and Spinach Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 329.7

• Total Fat: 11.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,592.8 mg
• Total Carbs: 40.0 g
• Dietary Fiber: 9.7 g
• Protein: 20.2 g

Leek, Potato and Spinach Stew is French cuisine.