Spinach: It Isn’t Just for Popeye

Mar 26

Today is National Spinach Day so I thought I’d share a couple of my favorite spinach recipes. Spinach isn’t just good for you, it is delicious. I happen to love it both raw and cooked. The key with cooking spinach is to always add just a hint of freshly grated nutmeg. It adds a bit of that je ne sais quoi. I am a bit of a spinach snob though. I don’t really like frozen spinach and I definitely will not buy that mushy stuff they call spinach in a can. I like fresh baby spinach leaves that I can either get at the store or even better straight from the farm.

Spinach Salad with Warm Bacon Vinaigrette

Yields: 6 Servings

3 eggs
2 lbs baby spinach leaves
1 tsp sugar
6 Tbls Apple Cider Vinegar
Pinch Salt & pepper
2 Sliced Shallots
2 Cloves Garlic minced
8 slices thick cut applewood smoked bacon

 

Place eggs in saucepan and cover with water and a pinch of salt. Bring to a boil and cook for 10 mins. Rinse under cold water and let cool. Peel and cut egg into slices with an egg slicer. Chop bacon into smaller pieces and cook in a sauté pan until crisp. Remove bacon from pan and drain on paper towels. Do not discard the bacon fat. Combine vinegar with sugar, salt & pepper. Saute shallots in bacon fat until light golden. Add garlic and cook for one minute until the garlic begins to exude its aroma. Add vinegar/sugar mix and bring to a boil. Cook for one minute and remove from heat. Pour hot dressing over spinach leaves and toss quickly so the leaves do not wilt. Serve with egg slices and a sprinkle of the cooked bacon bits.

 

Creamed Spinach

Yields: 4 Servings

 

2 lbs spinach, thick stems removed
3 shallots, sliced
2-3 garlic cloves, minced
2 Tbl unsalted butter
2 Tbl extra virgin olive oil
Pinch Kosher Salt and Freshly Ground Pepper
Pinch Nutmeg

1 Tbl AP Flour

¼ cup Heavy Cream
¼ Cup Grated Parmesan Cheese

Heat butter and oil in a sauté pan over medium high heat. Add shallot and sauté until softened. Add garlic and sauté one minute or until fragrant. Add spinach and season with salt, pepper and nutmeg. Cook uncovered until the spinach has wilted and all the liquid has evaporated. Add flour and sauté for a couple of minutes to cook the rawness out of the flour. Add cream and bring to a simmer. Add parmesan and heat through to melt. Adjust seasoning to taste.

One Response

  1. Becky says:

    Both recipes sound wonderful ~ make my mouth water!!!
    We’re planting Swiss Chard this summer instead of spinach… it seems like spinach lasts just a week or two in our garden, while Swiss Chard lasts all summer.

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