Real fresh spinach, leeks and goat chevre make a healthy and flavorful filling or dip.
Trim 1 medium or 2 small leeks and cut an X down into the shank. Run the leek 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. (You can also use baby spinach).
Separate 1 head of Baby Bok Choy and rinse the stems carefully. Cut off the leaves and then chop roughly.
Saute the leeks in 3 T. olive oil over medium heat until tender. Raise the heat and add the spinach and bok choy leaves. Saute until tender.
Empty the pan into a food processor and add 4 oz. plain goat chevre. Puree until smooth. Season with salt and pepper.
Fill the bok choy stems with the puree. At this point, you can serve them raw, or top them with grated parmesan cheese, bread crumbs or some other tasty topping and broil for 2-3 minutes.