More greens for your heart
There are so many ways to enjoy this wonder super food we could publish a great recipe every week for the rest of the year and not be close to running out of ideas. Not long ago I featured spinach quiche in a column, and that’s a favorite of my son.
Lately I’ve taken to chopping up a few ounces of fresh baby spinach, wilting it in a pan and stirring it into some cooked angel hair pasta with a little garlic and topped with a sprinkle of Parmigiano Reggiano; quick, a few ingredients and loaded with flavor and nutrition.
Today, let’s show you some sautéed spinach. I can whip this up in a few minutes and there are several variations, so you can do it more than once in a week and not seem repetitive.
Sautéed Spinach with Balsamic Reduction
1 Shallot or ½ medium onion, minced
Infused extra virgin olive oil
Pinch of salt
A couple grinds of fresh black pepper
1 slice cooked bacon, crumbled
1 10-ounce bag of fresh baby spinach
1 tablespoon balsamic reduction
2 tablespoon grated Parmigiano Reggiano
In large fry pan, heat a little extra virgin olive oil, add shallot, sweat until soft, adding a pinch of salt, pepper and the bacon during this process. When the shallot is cooked, four to five minutes, add the spinach and toss by turning the bottom up to the top repeatedly until properly wilted.
Place a layer of paper towel on a large plate and turn out the spinach; the paper towel will absorb any excess moisture. Divide the spinach onto your dinner plates and drizzle with the balsamic reduction and sprinkle on the cheese. MMMMMMMM, yum!
If you don’t keep balsamic reduction in your kitchen, add two teaspoons on balsamic vinegar to the sautéing shallots. Keep an eye on this blog in the coming months for the recipe for balsamic reduction. I keep mine in a handy squeeze bottle, no need for refrigeration, and use it on many dishes, including vanilla ice cream!
