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It’s January 2020 and time for post-holiday diets! Here’s an easy, vegan dish that can be served alongside any delicious food you like.
Prep time: 25 -3o minutes
Serves: 4 to 6
Ingredients:
3 to 4 tablespoons extra virgin olive oil
3 large carrots, peeled and cut into 1/4-inch rounds
3 to 4 leeks, rinsed and cut into 1/4-inch rounds
12 ounces fresh spinach leaves, rinsed & spun dry
salt and ground black pepper, to taste
Directions:
1. In a 12-inch skillet, heat the oil.
2. When oil is hot (but does not smoke), add the carrot rounds and saute on medium-high heat for 1 minute.
3. After 1 minute, add the leeks and saute on medium-high heat for 2 minutes.
4. After 2 minutes, add the spinach leaves and saute on medium high-heat for 2 to 4 minutes.
5. Cook vegetables for 2 to 4 minutes longer or until carrots are crunchy-tender and leeks and spinach are tender.
6. Add salt and black pepper, to taste. Serve immediately.
Text & Photograph ©2020 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
