Tag Archive for: Spinach

Spinach Salad with Sesame and Ginger

Spinach Sesame and Ginger Salad

Here’s our adaptation of several classic Asian wilted spinach dishes, usually served either before or alongside the main meal. This is easy to make, downright delicious but with an unusual twist in the flavors that will make it memorable for your guests. Enjoy the flush of spinach, because it is a short-lived season!

Here’s what could come out of your garden for this recipe –  Spinach, Chiles and Sesame seeds!

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Spinach Salad with Sesame and Ginger
Spinach can be very productive, leaving folks wondering what to do with all of those greens. This Asian- inspired wilted spinach salad uses a pound at a time and is delicious, combining the rich, sweet fresh spinach with the rice vinegar, ginger, pepper flakes and toasted sesame flavors.
Servings: 4
Ingredients
  • 1 pound fresh spinach rinsed well, lightly steamed and cooled
  • 1 1/2 tablespoons Asian sesame oil
  • 1 1/2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons minced fresh ginger
  • 1/2 teaspoon sugar preferably raw
  • 1 teaspoon hot red pepper flakes
  • freshly ground black pepper to taste
  • 2 tablespoons sesame seeds toasted
Instructions
  1. Make the dressing ahead of time by combining the sesame oil, rice vinegar, ginger, sugar, hot pepper flakes and freshly ground black pepper. Mix well with a wire whisk, taste and adjust seasonings to suit your preference. Set aside to allow flavors to mingle, at least a half hour.
  2. Toast the sesame seeds in a small heavy pan, like cast iron, over medium heat. Stir constantly until they release their aroma and start to slightly darken. Remove, pour into a cool bowl and stir until cooled down to stop toasting, about 1 - 2 minutes.
  3. To wilt the spinach, wash in a sink full of water thoroughly to remove any residual grit or dirt, shake once or twice and add to a deep, heavy saute pan that has been heating over medium heat and cover until just wilted, about 1 - 2 minutes. Remove the lid, turn the heat to high and let the water evaporate while stirring with tongs, about 30 seconds to 1 minute. Remove spinach using tongs to squeeze out any excess liquid and place into a large serving bowl. Refrigerate until cool.
  4. Once cool pour dressing over spinach and toss several times to mix flavors well, then sprinkle toasted sesame seeds over the top.
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Spinach Salade Lyonnaise

Spinach

SPINACH: The Prince of Vegetables

For many baby-boomers, the constant refrain of “Eat your spinach, it’s good for you!” and the olive green glop of canned vegetable that accompanied the words, led to life-long spinach avoidance. Well now is the time, if you haven’t already, to overcome your spinach phobia.  One nibble of a local farmer’s sweet and vibrant fresh spinach will do the trick.

The first spinach you see every spring is most likely from seeds that your farmer planted late last fall. The seeds germinate and barely start to put down roots before the frigid weather descends and they go into dormancy under the ice and snow. At the first hint of spring, however, they start growing like mad, and soon the leaves are huge, thick, juicy and sweet–unbelievably rich and meaty. You really have to taste it to believe it.

If great taste alone is not enough, remember that spinach is high in vitamins A and C, and in iron and folate. It is also a good source of fiber and magnesium, and is very low in calories. And if you’re still not convinced, wine fortified with spinach juice was the healing elixir traditionally given to injured French soldiers. And the Persians, who cultivated the leafy green from at least the 6th century, recognized spinach’s sophistication and called it “the prince of vegetables.”

The best thing to do with any fresh vegetable is almost nothing. But I confess that I have become dangerously enamored of this Fresh Spinach Salade Lyonnaise.  It is quick and easy to make, yet fit for a king with the combination of meaty-leaved spinach, crisp bacon, barely cooked eggs, and warm, sharp Dijon vinaigrette. (If you want to go vegetarian or vegan, just leave out the bacon and egg, adding another few tablespoons of olive oil to the dressing.)  Keep this salad in mind when fall greens like frisee, escarole, and radicchio roll around because the hot dressing will soften and sweeten those sturdy leaves.

Spinach Salade Lyonnaise from Farm Fresh Now!

  • 4 cups torn spinach, or a mixture of spinach, lettuce, endive, and other greens
  • 2 tablespoons extra virgin olive oil
  • About 1/4 pound (or less) good bacon or ham, cut into 1/2-inch cubes
  • 2 to 4 tablespoons sherry or wine vinegar
  • 1 tablespoon Dijon mustard
  • Salt
  • 2 eggs
  • Black pepper
  1. Put greens in a large salad bowl. Put olive oil in a skillet over medium heat. When hot, add the bacon and cook slowly until crisp all over, about 10 minutes. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
  2. Meanwhile, bring a couple inches of salted water to a boil in a small pan, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Poach the eggs for 2 minutes, until the white is set but the yolk is still runny. Remove each egg with a slotted spoon, and place onto the greens.
  3. Pour the bacon dressing over the greens (they’ll wilt a bit). Toss the salad, breaking the yolks of the poached eggs and distributing them evenly over the spinach. Season with salt and pepper to taste. Serve immediately, with croutons or toast if you like.

Serves 4 as a side dish, or 2 as a main course.

Secrets of a Seasonal Cook
Article © Terra Brockman
Photo © Cara Cummings

Farm Fresh Now! is a project of The Land Connection, an educational nonprofit that preserves farmland, trains new farmers, and connects people with great locally-grown foods.  This series is made possible with generous support from the Illinois Department of Agriculture.

 

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Hortopita or Greek Spring Greens Quiche

Hortopita

Hortopita is a savory pie that is stuffed with horta, or edible wild greens such as dandelions, chard, kale, and lamb’s quarters- commonly called spring greens. Horta directly translates as “grass” in Greek, but refers to about 80 different greens growing all over the country. It’s delicious alone (sauteed with lemon and olive oil) but obviously much more savory when feta and filo pastry sheets are used. Hortopita is a cousin of Spanakopita—layers of crispy filo dough stuffed with cheesy, leafy spinach greens.

Here are two separate, distinct recipes for you to try. The first one comes directly from Greece, just outside of Athens and is a modern take on a traditional family recipe used for many years. The second one is from FarmPlate, a wonderful website that connects folks looking for great, locally produced food with those folks that make just such foods. They are “a revolutionary online community that connects farmers, fishermen, foragers, food artisans, restaurants, markets, distributors and foodies everywhere. Our searchable directory of 40,000+ business listings across the country, networking tools and reviews make it fun and easy to find and enjoy real foods near you.”

These are large recipes, as they are usually made daily at the local bakery in large sheets, to be sectioned out for individual portions. Make a large batch, as it will be gone in a couple of days!

Traditional Greek Hortopita

  • 2-3 spring onions, chopped
  • 1/2 Cup extra virgin olive oil
  • 2 lb of various wild or spring greens, chopped (spinach, kale, arugula, sorrel, Swiss chard, fennel, leeks – only the white part – and any other spring green you like)
  • 1 package country style filo dough
  • 2-3 eggs whisked together
  • 4 oz feta cheese
  • Salt and ground pepper
  1. Preheat oven to 350 F.
  2. In a big pan heat olive oil and saute the onions till they are tender.
  3. Add the greens stirring continuously till they are wilted, about 4-6 minutes.
  4. Remove from the heat, add the egg, feta cheese and ground pepper. Careful with the salt since feta cheese is already salty!
  5. Evenly spread 1 Tbs olive oil in a baking pan, then set the filo dough and spread the mixture on it. Cover with the other filo, carefully close the edges and score the surface slightly (the steam from the cooking of the mixture needs to escape).
  6. Spread water and some olive oil on the surface and bake for 1-1/2 hour in the lower position of the oven till the filo takes on a golden color. Remove and let set up for about 15 minutes before slicing and serving.

Makes 3 to 4 servings

Hortopita from FarmPlate

  • 1/2 cup uncooked white rice
  • 4 tablespoons extra virgin olive oil
  • 4 small or 2 large leeks, rinsed well and thinly sliced
  • 2 tablespoons currants
  • 1 teaspoon ouzo, or 1 tablespoon balsamic vinegar or white wine
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • Very generous grinding of black pepper
  • 3 pounds assorted tender greens, such as baby spinach, arugula, beet greens or Swiss chard, stemmed and washed
  • 1 teaspoon grated lemon zest
  • 3 tablespoons butter
  • 1 package filo dough, thawed
  • 8 ounces feta cheese
  • Pinch of grated nutmeg
  1. Preheat oven to 400 F.
  2. Cook rice by adding rice to small pot and covering with 1 cup water. Turn heat on high and bring water to gentle boil. Stir rice well, turn heat down to medium-low. When water level drops to top of rice, stir once more, cover with lid and reduce heat to very low. Rice will be done in 5-7 minutes.
  3. While the rice is cooking, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the leeks and fennel, sauteing until they begin to soften, about 5 minutes.
  4. Stir in the currants then add the ouzo, vinegar or wine and cook for a few seconds to evaporate.
  5. Stir in the parsley, oregano, thyme, salt and a generous grinding of pepper. Transfer the leek/fennel mixture to a bowl and set aside.
  6. Return the skillet to the heat. Add two big handfuls of greens and cook, stirring, until they wilt. Transfer to a colander. Wilt the remaining greens in the same manner. Squeeze the excess liquid from the greens then coarsely chop. Sprinkle with the lemon zest and some pepper.
  7. Melt the butter and stir in the remaining 2 tablespoons olive oil. Lightly brush the inside of a 12-inch tart pan with a little of the oil/butter mixture.
  8. Unfold the filo dough and cover loosely with a kitchen towel to prevent it from drying out.
  9. Place 1 sheet of dough in the pan, pushing it into the corners. There will be about 3 inches of overhang. Brush the dough lightly with butter/oil. Add another filo sheet, placing it at a 45º angle to the first sheet. Brush that one as well. Continue stacking (at an angle) and brushing the sheets until you have used 8 sheets to line the pan.
  10. Spread the rice in the pie bottom. Top with the leek mixture followed by the greens. Crumble the feta and sprinkle oil on top. Season with black pepper and a grating of nutmeg.
  11. Top with 8 of the remaining filo sheets, stacking and brushing them as you did the bottom layer. Trim the overhang to 2 inches beyond the rim of the tart pan.
  12. Roll the edges inward, tucking them under. Brush the top with more butter/oil. Score the top into serving pieces using a very sharp knife.
  13. Bake for 15 minutes. Lower the heat to 350ºF and bake for 45 minutes longer. Let rest about 15 minutes before slicing and serving.

Makes 6 to 10 servings

Recipe Tip! The feta cheese is naturally salty, so be careful how much salt you add during preparation.

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Large Leaf Sorrel or Lemonade Leaf

Large Leaf Sorrel© 2024 Terroir Seeds | Underwood Gardens

French sorrel is known as “lemonade leaf” and has been prized for its nutritional and culinary qualities for centuries. In many climates it will nativize.

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