When my dear friend Nevia No arrived a couple days ago with bags full of greens, spring was finally here. I’ve been missing our locally grown produce even since last December – a long winter for sure!
I found myself pulling things out of the bags as fast as I could and marveling: arugula, perfect mesclun (with my favorite curly mustard greens in the mix!), young broccoli rabe, perky chard, boisterous spinach and frech eggs. What treasures!
Owner of Bodhi Tree Farm*, Nevia not only sells her fabulous veggies at the Piermont Farmers’ Market (my own precious little town!), but also at several Greenmarkets in Manhattan. And fortunately for us all, her farm is appointed with several greenhouses, allowing her to start the season early. It’s only mid April and she already has a bounty of green veggies – unbelievable!
Needless to say, we’ve been enjoying her greens all week, but my husband Marc’s first request was for sautéed spinach – a favorite ever since tasting it on one of our trips to Tuscany.
Granted, it’s a bit of a job to rinse the spinach and then blanch it; but once that’s done, the dish only takes a few minutes to prepare… and well… it takes even less time to devour it!
Thank you Nevia! We’re licking our plates…
active time: 30 min
- 1 tablespoon sea salt for blanching
- 2 lbs (907gr) spinach – root ends trimmed and thoroughly washed and spun dry
- 1/4 cup extra virgin olive oil
- 6 garlic cloves – skinned and finely sliced
- 1/2 teaspoon sea salt or to taste
- freshly ground black pepper to taste
- extra virgin olive oil for drizzling
- country sourdough or Italian bread – cut in thick slices
- Step 1: Bring 6 quarts of water to a boil. Fill a large bowl with cold water and several ice cubes. When the water is boiling, add the salt and two large handfuls of the spinach leaves, pushing them down so that all the leaves are submerged in the boiling water. Boil for 30 seconds. The leaves should be bright green. Drain and transfer to the iced water. When the spinach is totally cooled, drain and squeeze all extra liquid out, and lay on paper towels. Repeat until all the spinach has been blanched, being careful not to overcrowd the pot. Chop the spinach roughly and place in a bowl.
- Step 2: Heat the oil in a large heavy-bottomed skillet over medium-high heat. Add the garlic and sauté for 30 seconds until garlic starts to soften but not brown. Add the chopped spinach and sauté for 2 minutes tossing often, until spinach is warmed through. Sprinkle with the salt and freshly ground black pepper. Toss well and remove from heat.
- Step 3: Spoon sautéed spinach on plates or in bowls, drizzle with a little olive oil and serve with slices of country bread.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.