Active Time
30 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 10 (serving size: about 1/4 cup)
Photo: Jennifer Causey

How to Make It

Step 1

Remove and discard root ends and dark green tops of leeks. Cut each leek in half lengthwise; rinse thoroughly under cold running water to remove grit and sand. Thinly slice leeks crosswise to equal about 4 cups.

Step 2

Heat a large skillet over medium-low. Add oil; swirl to coat. Add leeks to pan; cook 25 minutes or until very soft and caramelized, stirring occasionally. Stir in spinach, salt, and pepper; cook 2 minutes, stirring until spinach wilts. Remove pan from heat; cool leek mixture completely.

Step 3

Combine yogurt, chives, vinegar, and sour cream in a bowl. Stir in spinach mixture. Refrigerate until ready to serve.

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