Be sure to wash the leeks well of dirt and grit after slicing them. You can make quick work of it by using a colander.
3 tablespoons sunflower oil, ghee, or clarified butter
3/4 teaspoon fine grain sea salt
4 large leeks, trimmed & thinly sliced
3/4 teaspoon chile flakes, or more to taste
3/4 teaspoon cumin seeds, lightly crushed
1/4 teaspoon ground turmeric
3/4 teaspoon dried oregano
40 fresh mint leaves
4-5 massive handfuls of spinach, very roughly chopped
1 lemon, cut into wedges
1/2 cup walnuts, toasted
1/2 cup crumbled feta, fresh ricotta, or fresh paneer
In a large skillet or pot heat the oil over medium-high heat. Stir in the salt and leeks, and cook until tender - just barely starting to brown, about 7-10 minutes. Stir in the chile flakes, cumin seeds, turmeric, and oregano, and cook for another 30 seconds or so. Add the mint leaves and the spinach, in batches if needed, stirring constantly. Cook until the spinach begins to wilt, and brightens - just a minute or so. Squeeze the juice of one of the lemon wedges into the spinach, stir well, taste, and adjust with more salt if necessary. Serve topped with the walnuts and crumbled cheese.
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