Sautéed Spinach with Leeks and Hazelnuts

Serving Size  : 4    

3        bags  baby spinach (about 16 cups) — (6-ounce)
1/4    cup  water
2        tablespoons  unsalted butter
2        small  leeks — white and light green parts halved lengthwise, washed, and sliced thin (about 3 cups)
           sea salt
1/2    teaspoon  grated zest and 1 tablespoon juice from 1 lemon
1/8    teaspoon  ground nutmeg
2        tablespoons  coconut cream
1/3   cup  chopped hazelnuts — toasted

Briefly wilt spinach and drain in colander.  Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return spinach to colander and press again.

Heat butter in 10-inch skillet over medium heat until foaming subsides. Add leeks and cook, stirring occasionally, until softened, 10 to 15 minutes, adding 1 teaspoon water to skillet if leeks begin to color.

Add spinach to skillet, using tongs to stir and coat with butter. Sprinkle with 1/4 teaspoon salt, lemon zest, and nutmeg; continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes.

Drizzle with lemon juice and cream; stir to combine. Sprinkle with hazelnuts and season with salt to taste.

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