Friday, May 1, 2009

Spinach Salad

By Vesna Vuynovich Kovach
Around the Table
This unpublished article was scheduled to appear in the May 2009 issue of Brava Magazine, which suspended publication for several months in 2009 when it changed ownership.

Related article: Growing Strong: Claire Strader, farmer-about-town, brings organic agriculture into the heart of the city

Field-fresh spinach is intense with spring flavor and abundant right now at a farmers’ market near you. If you’re only familiar with the frozen and canned stuff, or even with the bags of wan, imported leaves found on the produce aisle, you must experience this local treasure.

“Do not discard the stems!” Claire says. “Taste them. They are the sweetest part of the plant. Be sure to include them.”

Spinach Salad

6 to 8 ounces local spinach
1 to 2 tablespoons olive oil
1 onion, sliced into thin half-moons
2 to 4 ounces feta cheese
many kalamata olives, pitted

Wash spinach. Rip into bite-sized pieces.

Saute onions in the olive oil until translucent. Pour the onions and the small pool of hot olive oil over the fresh spinach. Top with crumbled feta cheese and kalamata olives. Toss lightly so the spinach wilts just slightly. Serves one for a meal or more as a side dish.

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