Preparation time: 40+ min
2 smaller leeks
500 g spinach leaves
2 bay leaves
pinch of nutmeg
Approx. 200 ml water and then some, for when we blend the spinach
salt and pepper
100 ml oat cooking cream (we cooked without the cream)
good pinch of lovage
300 g chard leaves
Chop and water fry the leeks, add spinach leaves, bay leaves, nutmeg, salt and pepper and cover with water. Cook until the leaves wilt. Add everything to a blender, add more water if needed, and blend until smooth. Add blended spinach back to the saucepan and add more water (and cream) until you get the desired consistency. Cut the white, hard part of the chard and cut it into bigger pieces, then add them, together with lovage, to the sauce.
Cook for another 5 minutes or until the leaves wilt but still remain freshly green. Season to taste. We served baked cauliflower with the sauce and added coarsely ground pistachios and fresh dill on top.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.