Izzy (and Mama) Eat: The Gourmand Grows up...

Tales of Empty Nesting ...The Next Chapter

Tuesday, August 5, 2008

CSA Tuesday: New Zealand Spinach Saute

Farmer Rich is always surprising us with one mysterious green or another. This week it was New Zealand Spinach. I find it far fuzzier than ordinary spinach but just as easy to prepare. This quick saute (5 minutes) makes for a perfectly simple side dish. I made it for lunch yesterday (and I nearly never get near the stove at lunchtime) along with some sliced tomatoes and smoked trout.

New Zealand Spinach Saute

1 bunch New Zealand spinach or regular spinach (stems removed , rolled and julienned)
2 cloves garlic, minced
olive oil
2 tablespoons apple cider vinegar

1. Cook garlic in about 2 tablespoons olive oil for a minute or two.
2. Toss in greens and stir until wilted.
3. Add vinegar, salt and pepper and cook a few minutes more.

3-4 servings


Anonymous said...

This was our favorite spinach recipe for this year. The pine nuts and raisins add a nice touch.
(Spinaci con Pinoli e Passerine)

Spinach with pine nuts and raisins is a classic Sephardic dish that appears on tables in Greece, Spain, Turkey, and Italy, where it is a staple on Venetian and Genoese menus. It is a perfect accompaniment to delicate fish or poultry dishes and is often served at room temperature.
Makes 6 servings.
Joyce Goldstein
Chronicle Books

2 1/2 pounds spinach
2 to 3 tablespoons olive oil
2 small yellow onions or 6 green onions, minced
4 tablespoons raisins, plumped in hot water and drained
4 tablespoons pine nuts, toasted
Salt and freshly ground pepper to taste

Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.

Izzy's Mama said...

This sounds like the Kale I made, with the addition of pine nuts..yum.