AMONG THE DELIGHTS OF LATE WINTER AND EARLY SPRING IS THE PERSISTENCE OF BLOOMSDALE SPINACH IN THE FARMERS MARKET. UNLIKE ITS MORE DOMESTICATED COUSIN, BLOOMSDALE SPINACH IS A HARDIER VARIETAL WITH A LEATHERY LEAF WHICH IN ADDITION TO ITS ROBUST FLAVOR, STANDS UP TO COOKING. IT RETAINS ITS TEXTURE AND DOES NOT REDUCE AS MUCH IN VOLUME. USUALLY, I SIMPLY WASH AND DRY IT, THEN SAUTÉ IT QUICKLY IN A PAN OR WOK WITH OLIVE OIL AND GARLIC. BUT MY DAUGHTER SOPHIE ADORES CREAMED SPINACH. HOW COULD I SAY NO? AND, ADMITTEDLY, CHOPPED LEEKS, GARLIC AND CRÉME FRAÎCHE TRANSFORMS IT INTO A MORE LUXURIOUS SIDE DISH, SUITABLE AS A BED FOR FISH, MEAT OR FOWL.
TRIM THE ROOTS FROM THE SPINACH AND PLACE THE LEAVES IN A SINK FULL OF COLD WATER. ALLOW TO SIT FOR 15 MINUTES. ANY DIRT WILL SINK TO THE BOTTOM.
TOSS THE LEAVES IN A COLANDER. TURN OVER EVERY 15 MINUTES FOR ABOUT AN HOUR, TILL THE LEAVES ARE DRY OR ROLL THEM GENTLY IN A KITCHEN TOWEL.
TRIM OFF THE ROOT END AND THE DARK GREEN LEAVES FROM THE LEEKS AND GREEN GARLIC. SPLIT LENGTHWISE IN HALF. SEPARATE THE LEAVES UNDER RUNNING WATER TO WASH OFF ANY GRIT. CUT CROSSWISE IN 1/2-INCH PIECES. (IF USING REGULAR GARLIC, TRIM AND PEEL THE CLOVES. SLICE INTO THIN SLIVERS.)
MELT 3 TBSPS OF BUTTER WITH A SPLASH OF OLIVE OIL IN A LARGE FRYING PAN OR WOK. ADD THE LEEKS AND GARLIC. STIR OVER LOW HEAT TILL THE LEEKS ARE TRANSLUCENT BUT NOT BROWNED.
RAISE THE HEAT AND ADD ALL THE SPINACH. IF IT OVERFLOWS THE PAN, JUST TOSS WITH TONGS UNTIL IT COLLAPSES, THEN ADD MORE.
ONCE THE SPINACH HAS SOFTENED, STIR IN THE CRÉME FRAÎCHE. REDUCE THE HEAT TO MEDIUM. STIR WITH A WOODEN SPOON FOR A MINUTE OR TWO TILL THE LIQUID HAS REDUCED.
SPOON INTO A WARMED SERVING BOWL.
SERVES 4-6, DEPENDING ON HOW MUCH SPINACH YOU USE.
Ingredients
Directions
TRIM THE ROOTS FROM THE SPINACH AND PLACE THE LEAVES IN A SINK FULL OF COLD WATER. ALLOW TO SIT FOR 15 MINUTES. ANY DIRT WILL SINK TO THE BOTTOM.
TOSS THE LEAVES IN A COLANDER. TURN OVER EVERY 15 MINUTES FOR ABOUT AN HOUR, TILL THE LEAVES ARE DRY OR ROLL THEM GENTLY IN A KITCHEN TOWEL.
TRIM OFF THE ROOT END AND THE DARK GREEN LEAVES FROM THE LEEKS AND GREEN GARLIC. SPLIT LENGTHWISE IN HALF. SEPARATE THE LEAVES UNDER RUNNING WATER TO WASH OFF ANY GRIT. CUT CROSSWISE IN 1/2-INCH PIECES. (IF USING REGULAR GARLIC, TRIM AND PEEL THE CLOVES. SLICE INTO THIN SLIVERS.)
MELT 3 TBSPS OF BUTTER WITH A SPLASH OF OLIVE OIL IN A LARGE FRYING PAN OR WOK. ADD THE LEEKS AND GARLIC. STIR OVER LOW HEAT TILL THE LEEKS ARE TRANSLUCENT BUT NOT BROWNED.
RAISE THE HEAT AND ADD ALL THE SPINACH. IF IT OVERFLOWS THE PAN, JUST TOSS WITH TONGS UNTIL IT COLLAPSES, THEN ADD MORE.
ONCE THE SPINACH HAS SOFTENED, STIR IN THE CRÉME FRAÎCHE. REDUCE THE HEAT TO MEDIUM. STIR WITH A WOODEN SPOON FOR A MINUTE OR TWO TILL THE LIQUID HAS REDUCED.
SPOON INTO A WARMED SERVING BOWL.
SERVES 4-6, DEPENDING ON HOW MUCH SPINACH YOU USE.
Notes
