Spinach Leaves

SPINACH

Pop-eye the Sailor Man had it right, Spinach gives you strength in so many ways...and it tastes awesome, too. It is so sweet and full of vitamins A, C, K and a couple of B's. It has loads of micronutrients and antioxidants accompanied by omega-3 fatty acids. Eat it raw, steamed, or quickly boiled. Store it in a plastic bag and tie it shut. Keep in the frige up to 2 weeks!   
 
QUICK IDEAS: chop it into a salad; make it into a pesto and use on pasta or pizza or spread on a sandwich
Garlic & Spinach Pasta: serves 4
from Ruffage

1 small onion, thinly sliced

6 garlic cloves, slivered

butter for frying

salt

1/2 cup white wine or dry vermouth

1 cup chicken stock, vegetable stock, or water

4 tbsp anchovy-caper butter, cut into cubes (see recipe-within-a-recipe below)

1 cup cream

1 lb long pasta, just cooked

4 oz spinach

raclette or parmesan cheese

 

        First, make the anchovy-caper butter:

 

        4 oz butter, softened

        1/2 tsp salt

        1/2 tsp freshly ground black pepper

        1 oz capers, roughly chopped

        1/4 bunch parsley, finely chopped

        zest of 1 lemon

        4 anchovy fillets, roughly chopped

 

        Combine all ingredients and blend well. Transfer to a dish or roll into a round in plastic wrap and chill.

 

To make the pasta:

 

1) In a shallow frying pan, gently cook the onion and garlic in 2 tbsp of butter and a pinch of salt over low heat until soft, 5-7 minutes. Add the wine and reduce by half, about 3 minutes. Increase the heat and add the stock.

2) When the liquid comes to a boil, add the butter and cream and let reduce until slightly thickened, 3-5 minutes.

3) Drain the pasta and toss with the sauce and the spinach, allowing the heat of the pasta to wilt the spinach. Serve with a hefty grating of cheese.