SPINACH

SPINACH
Spring’s arrival is trumpeted by fresh asparagus, spinach, fiddlehead ferns, ramps at the local farmers’ market, and Georgia’s renowned Vidalia sweet onions in supermarkets. They are all so simple to cook. Removing their sand is the only inhibitor to their delicious appearance at the dining table. Washing it all as part of the marketing day, not as part of cooking, removes the onus and makes it a welcome table treat. Varying spinach with the alternatives below surprises and delights guests.

Iron skillet or wok

1 large Vidalia onion, diced
1 Tablespoon olive oil
1 pound spinach, rinsed 3 times, spun dry, stored in the refrigerator drawer
freshly ground black pepper
freshly grated nutmeg

1. Heat the skillet or wok. Add the chopped onions, then the oil. Sauté until onions are soft and have begun to tan.
2. While the onions are cooking, chop spinach in all directions. Medium chop. Cooked, this will produce a texture between frozen chopped spinach and baby food.
3. Pile all of the chopped spinach on top of the onions. Do NOT stir. Lid the skillet, if desired. Cook about 3 minutes.
4. Begin to toss until spinach stems are soft. Season and serve hot.
ALTERNATIVES:
*Whole Leaf: Wash & Spin. Refrigerate. Heat pan very hot. Add oil, then icy cold spinach. Toss spinach only 2-3 times. Serve tepid, heaped dramatically high and glossy on plate. Spinach should retain its leaf shape and intense fresh flavor.
*Creamed Spinach: Add 3 Tablespoons cream cheese just before tossing. For a more moist product add a Tablespoon or two of sour cream as well.
*Poultry Stuffing: Add 1/4 cup cooked rice or bread crumbs, ½ cup grated parmesan cheese and dried oregano before tossing. Raw or cooked mushrooms can be added, too.
*Arugula, Mustard or Dandelion Greens: Add one bunch of any of these, chopped, to the spinach for a more flavorful dish of highly nutritious dark greens.
*Leeks: Add the washed, cut, green tops of 1 bunch of leeks to the onions and cook until they are soft before adding rough-cut spinach. Food process until smooth. Reheat and serve hot. White parts of leeks can be steamed in broth and served on top of spinach mixture or saved, cooked, for later use as a salad.
*Ramps (Wild Leeks): Wash, skin and cut roots off bulbs. Add chopped bulbs to onions, giving onions a slight head start. Chop leaves and add to spinach.
*Asparagus: Wash. Pare stems. Cut 1" off bottom of spears. Place in rapidly boiling water (either steam or submerge spears) for exactly 8 minutes. Drain immediately and serve attractively on or beside a bed of spinach.
©NANCY BOOKMAN HOFFMAN
May 16, 2008
RECIPES\SPINACH.VEG