Leek and Fennel Coulis

This simple but flavorful sauce is a great addition to just about anything. Fish, chicken, veggies or pasta with the addition of a little Parmesan. When I'm having a lazy menu making week I whip up a full recipe of this and use it to top a low maintenance piece of meat and then later in the week when I have zero time to cook I toss it over some pasta. Recipes like this keep me sane when I'm working too much because the only thing worse than working two jobs is not eating well and trying to make it through the day.

Leek and Fennel Coulis

1/4 cup olive oil
2 leeks, white part and two inches of green part, chopped
1 fennel bulb, finely chopped

1 tablespoon fresh thyme, finely chopped
3 cups baby spinach, roughly chopped

1 cup coconut milk
1/4 cup olive oil

Heat olive oil in a large skillet. Saute leeks and fennel for 6-8 minutes until soft. Stir in thyme and spinach and cover skillet for 2-3 minutes until spinach is thoroughly wilted. Remove pan from heat and stir coconut milk into mixture

Transfer mixture to a food processor and puree on highest speed until smooth. While food processor is running on medium speed, slowly drizzle in olive oil.

Original recipe from Elana's Pantry blog.