Fresh spinach, leeks and goat chevre make this a healthy and flavorful filling or dip.
1 medium or 2 small leeks
1 bunch spinach
1 head bok choy
3 tablespoons olive oil
4 ounces plain goat chevre
salt and pepper, to taste
grated Parmesan cheese or bread crumps (optional)
Trim leeks and cut an â€œXâ€ down into the shank. Run the leeks under water, separating the layers to wash out any dirt. Cut the leek crosswise, then chop the rounds into small pieces. Separate the leaves from the bases of 1 bunch of spinach. Soak in water 3 times and rinse, then spin dry. Chop roughly or tear larger leaves in half. Separate head of bok choy and rinse the stems carefully. Cut off the leaves and then chop roughly.
SautÃ© the leeks in olive oil over medium heat until tender. Raise the heat and add the spinach and bok choy leaves. SautÃ© until tender.
Empty the pan into a food processor and add goat chevre. Puree until smooth. Season with salt and pepper.
Fill the bok choy stems with the puree. They may be served raw or topped with grated Parmesan cheese, bread crumbs or some other tasty topping and broil for 2-3 minutes.
Serves 4 as an appetizer.