One of the main reasons I started expanding my garden this past year was to try to grow as much our food as possible. With finally owning a house with yard, and with the onset of Covid, it seemed the perfect time to do so!
Since I spent so much time and energy expanding and growing the garden, I was often at a loss as to what to do with thing things I grew. I came across the “Melting Greens” recipe from The Splendid Table and loved it. I was able to use my home-grown onions, garlic, peppers, and Swiss Chard. After trying a few variations, I found that I preferred Spinach in this recipe and the addition of onion really helps boost the mouthfeel. Here’s my adaption of that recipe:
- 1 T olive oil
- 5 cups (1 bunch or so) Spinach (you can substitute kale or Swiss Chard)
- 1 dried chili pepper
- 4 cloves garlic, chopped
- ½ medium onion (white or yellow), chopped
- 1 cup chicken broth (or vegetable broth)
- salt and pepper as needed
Directions: sauté garlic, onions, and dried pepper briefly, then add in chicken stock and spinach. The spinach will cook down dramatically, so feel to pack your pot as full as it can handle. Cook everything until the spinach is completely wilted, remove the chili pepper, and serve.
I usually make a quadruple batch and freeze it. Today I had some for lunch as a main meal, added a tablespoon or so of fresh goat cheese, and it tasted amazing. If you cut down on the liquid, this plus the goat cheese would probably make a great tart.
I use this as a side dish, or to boost my immunity when I’m sick. I love the mouthfeel of sautéed spinach and the onions. And the chicken stock plus spinach and garlic is great for colds!