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