Don Silvers

2 Tablespoons olive oil

2 medium leeks, white and light green parts only, cleaned and finely chopped

2 Tablespoons Roasted Garlic Puree (See note)

Salt and freshly ground black pepper

Two 12-ounce packages fresh baby spinach (for 1 1/2 pounds baby spinach)

1 teaspoon fresh lemon juice

Note: Roasted Garlic Puree

60 garlic cloves root ends trimmed

1 Tablespoon olive oil

Preheat oven to 425. Place the garlic cloves on a large piece of heavy duty foil. Sprinkle with the oil and wrap lightly in the foil.

Place the package on a baking sheet and bake for 45 minutes to one hour or until the garlic is soft when pierced with a knife. Remove from the oven and let cool.

Place the cloves in a bowl and mash with a small spoon or process in a food processor until smooth.

In a large Dutch oven, heat the oil over medium heat. Add the leeks and saute for 3 to 5 minutes, or until soft. Add the garlic puree, season with salt and pepper, and saute for another minute. Add half of the spinach, pushing it down to make it fit into the pan, and turn it with tongs to coat with the leek-garlic mixture. Cover tightly and steam for 2 to 3 minutes, turning the spinach with tongs after the first minute. Add the remaining spinach and turn with tongs to coat. Cover and cook for another 2 minutes, or until the second batch of spinach begins to wilt.

Uncover the pot and cook, turning with tongs, for about 1 minute until the spinach is wilted. There will be excess liquid from the spinach in the bottom of the pot, so drain the spinach carefully. Add the lemon juice and taste for seasonings.

Transfer to a serving bowl and serve immediately.