Spinach with Melted Leeks and Cardamom

• 2 tablespoons unsalted butter
• 1 medium leek, cut into thin rounds, well washed, and drained
• Kosher salt
• 1 pound spinach, trimmed, washed, and drained
• Freshly ground black pepper
• 1/2 cup creme fraiche, store-bought or homemade (page 224)
• 3/4 teaspoon ground cardamom, or more to taste

1. Melt 1 tablespoon of the butter in a large saute pan or skillet with a lid over low heat.
2. Add the leeks and season with 1/4 teaspoon salt.
3. Cover tightly and gently sweat, stirring the leeks occasionally, until they are very soft, about 15 minutes.
4. If the leeks begin to color at all, lower the heat and add a tablespoon of water.
5. Transfer to a plate and wipe out the pan.
6. Raise the heat to medium-high and swirl the remaining 1 tablespoon butter in the pan.
7. Add the spinach, starting with as much as will easily fit.
8. Season it with 1/4 teaspoon salt and a little fresh pepper and toss, adding the remaining spinach as the first batch wilts.
9. Add 1/4 teaspoon salt and more pepper, and as soon as all the spinach is completely wilted, remove from the stove and pour off any accumulated liquid.
10. Reduce the heat to low and return the leeks to the pan.
11. Stir in the creme fraiche and cardamom.
12. Adjust the seasoning and cook for 1 minute, until very hot.

unsalted butter, well washed, kosher salt, spinach, freshly ground black pepper, creme fraiche, ground cardamom

Taken from www.epicurious.com/recipes/food/views/spinach-with-melted-leeks-and-cardamom-377655 (may not work)