2 tablespoons (30 ml) butter

2 1/2 cups (625 ml) leeks, thinly sliced (about 2 leeks)

1 clove garlic, finely chopped

1/2 cup (125 ml) 35% cooking cream

2 cups (500 ml) fresh spinach, trimmed and chopped

Salt and pepper

1/4 cup (60 ml) Parmigiano-Reggiano cheese, grated

1 tablespoon (15 ml) parsley, chopped

1 tablespoon (15 ml) fresh chives, chopped

In a skillet, melt the butter over medium-high heat. Add the leeks and garlic and sauté gently until it softens. Add the cream and simmer for about 5 minutes until it thickens. Add the spinach and cook until wilted. Season with salt and pepper. Transfer to a bowl. Let cool. Add the cheese and herbs

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