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Sonoma Modern American
Presented by Executive Chef Tim Groody
Grilled Leek, Spinach and Almond Pan Roast
Serves 6
1 leek dark green removed
1 # spinach de-stem and washed
½ cup sliced or slivered almonds lightly toasted
4 T olive oil
2 tsp chopped garlic
1 T chopped parsley
½ T chopped rosemary
salt and pepper
Cut dark green and root end off the leek, be sure to leave the core in the bottom of the leek. Starting 1" from the core end of the leek cut the length in ½. The core end should not be cut so the leek does not fall apart. Soak the leek in water core side up. Separate the layers to remove any dirt. Remove leek from the water and pat dry. In a pot of boiling water blanch the leek for 2 minutes. Remove from the water and let drain for 1 minute. Marinate leek with a sprinkle of oil and a pinch of herbs. Grill leeks over medium heat to lightly char the outside or you can roast in a pan and cook till golden. Let cool and cut in ½" pieces. This seems like a long process but will only take a few minutes. Heat a sauté pan over medium heat with oil and leeks. When leeks are warm add garlic, herbs and nuts. Toss. Add spinach in batches. Lightly seasoning each addition. When all spinach is added toss to wilt and combine. Leave spinach a little under cooked for texture and carry over cooking. Place on a platter and grate parmesan on top. Serve and Enjoy!!!!!
