My husband, the birthday boy, handed me the perfect compliment tonight when he bit into his supper and said, “Wow. The spinach is really good. It’s bloggable.”
He apparently didn’t like my last attempt, hence the pleasant surprise.
So, here I am, blogging the spinach recipe to share and, well, because otherwise I’ll forget how I made it.
Ingredients:
1.5-2 pounds fresh spinach, washed, rough stems trimmed, and patted dry (CSA)
3 winter onions, white and light green parts only, minced (CSA)
2 cloves of garlic (or one jumbo clove), minced (The Farm)
1 tbsp white wine vinegar
1 tsp Dijon mustard
1/2 tsp (a quarter for less heat) red pepper flakes
1 tbsp bacon grease or canola oil
Heat the grease or oil in a large heavy skillet on medium high heat; saute garlic and onions until golden; add spinach and cook for about 3 minutes; splash with white wine vinegar; stir in mustard; then mix in pepper flakes. Serve immediately.
I served the spinach alongside Korean marinated beef, rice and a bowl of strawberries. No leftovers on the spinach.
Virtual Farmgirl 