Ingredients:

6 leeks, white and light green parts only, cut into 1/4-inch rounds, then halved

4 tablespoons olive oil

10 cloves garlic, minced

2 teaspoons crushed red pepper

1/2 cup white wine

1 bag baby spinach (20 ounces)

Directions:

Heat oil in a large saute pan over medium low heat. Add leaks, cover and cook for 25 minutes, stirring occasionally. Stir in garlic and red pepper flakes. Add wine and spinach and increase heat to medium. Cover and cook 4 minutes more, tossing occasionally, until spinach is wilted. Serves 10.