White Beans with Spinach and Herbs

2 tablespoons light or extra virgin olive oil
1 cup chopped leek (white part only), well rinsed
12- to 16 ounce bunch fresh spinach, stemmed and well rinsed
1/2 cup chopped fresh parsley
4 scallions, sliced
32-ounce can white beans, drained and rinsed
Juice of 1/2 to 1 lemon, to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and freshly ground pepper to taste

Hot cooked brown rice or couscous
Plain low-fat yogurt or soy yogurt for topping, optional
Toasted pine nuts or slivered almonds, optional

Heat the oil in an extra-large skillet or stir-fry pan. Add the leek and saut� for 5 to 8 minutes, or until limp and tender.

Add the spinach, parsley, scallion, and 1/4 cup water. Cover and steam just until the spinach is wilted, then stir in the beans, lemon juice, and spices. Cook just until completely heated, then season to taste with salt
and pepper.

Serve over rice or couscous, topping each serving with a small amount of yogurt and a scattering of nuts, if desired.