Elizabeth A.S. Brooke

Crafting, traveling and everything in between.


One of my favorite things to do with spinach

This is one of my favorite things to make whenever I need a quick side dish.

A spinach and tomato side dish that I love.

I don’t really have a name for it, but love its simplicity and flavor. And you can’t beat how quick it is to cook up! It’s also great in wraps.

Though I change some of the ingredients each time I make this, four things are always in there: spinach, tomatoes, olive oil and garlic. Sometimes I’ll add in mushrooms and onions. Sesame seeds and pepper have made appearances. But those four ingredients are a must.

This go ’round, I threw in some left over rice, onions, tomato paste and some dried sweet basil:

Tonight’s rendition features rice, onion, tomato paste and basil along with the main four: spinach, tomatoes, olive oil and garlic.

After a bit of warming and wilting on the stove top, the spinach-tomato side dish was ready for plating. I paired it with oven-fried chicken and baked potato.

Spinach-Tomato Side Dish

1-3 cloves garlic, minced
3-4 handfuls of spinach leaves
16 oz. can of diced tomatoes or 2-3 large tomatoes chopped
2 tbsp. olive oil
Optional: onions, mushrooms, sesame seeds, spices and anything else you may want to throw in

  1. Heat a pan over medium-high heat. Sauté garlic for 1 minute. If using onions, add them and sauté with the garlic.
  2. Add tomatoes and cook until heated through. At this point, also add any additional vegetables and spices.
  3. Add spinach and cook until leaves are slightly wilted.
Enjoy!
    


2 Comments

2nd CSA bunch

We got our second CSA box today. Looks like we’ll be eating a lot of salads this coming week. 🙂

The box included spinach, arugula, lettuces, garlic and parsley.

Sara with Groundswell Farm shared a recipe for this week too:

Chimmichuri
This is an Argentinian dip/sauce/spread that’s a lot like pesto. — Sara Fennell


Parsley
Olive oil
Salt
Garlic
Lemon juice (optional)
Pepper (optional)

Mix all ingredients in a food processor until smooth. If you like a strong garlic flavor use a couple of cloves (or green garlic). Serve at room temperature.
___________________________________________
Sara also told the CSA subscribers about Weathertop Farm in Floyd. The farm sells pastured chickens, turkeys, pigs, rabbits and eggs. The farm’s website says it doesn’t use antibiotics or hormones and the pasture is pesticide-, herbicide- and synthetic fertilizer-free.

I’m talking with Chris about buying chickens from them now. I’m glad there’s a source for hormone free chickens in the area. I’ve been able to find hormone-free beef and pork at the farmer’s market and Yoder’s Farm Market (my favorite!).