Creamy Hidden Veggie Sauce
This vibrant sauce features leeks, spinach, and broccoli, sautéed to perfection with tender scallion stalks in extra virgin olive oil and then blended for a smooth, nutrient-packed sauce that's perfect over pasta or as a topping for your favorite dishes. Disclaimer: This post may contain affiliate links, which means we will receive a commission if you purchase through those links at no extra cost.
Ingredients
- 2 Stalks of leeks finely chopped into half moons*
- 1 Frozen spinach bag thawed
- 2 Heads of broccoli cut into bite-size pieces and stem finely chopped
- 3 to 4 Green scallion stalks finely chopped
- 4 TBS of Extra Virgin Olive Oil
- 1 tsp Salt and Pepper to taste
- 1 Lemon zested and juiced
- 1 tsp Preferred herbs mint, basil, etc
- Crushed red pepper optional
Instructions
- Thaw frozen spinach on the counter.
- Slice the white and light green parts of the leeks into half moons. Discard the dark green tops or save for other recipes.
- Rinse leeks twice in a colander or soak in water for 10 minutes and scoop out.
- Cut broccoli into bite-size pieces with the tops removed from the stem and the stem cut into circles.
- Zest and juice the lemon. Set aside.
- Heat olive oil in a large skillet over medium heat.
- Cook leeks until soft and translucent, stirring occasionally.
- Add scallions and season with salt, pepper, and crushed red pepper (optional).
- Add broccoli stems and cook for 6-7 minutes until soft.
- Add thawed spinach and cook for 10 minutes, seasoning to taste.
- Blend the skillet contents into a sauce, thinning with water if needed, with an immersion blender or regular blender.
- Remove from heat, stir in lemon zest and juice.
- Serve over your favorite dish (e.g., pasta) and enjoy!