Cooked spinach is not a looker. It wilts down from a giant amount to a small, dark green mound. On its own it tastes…okay. But doctor it up with some flavor, crunch, and color and now you’ve got something.
If you’ve never cooked fresh spinach, prepare for a surprise. You’ll bring home a mass of leaves and think, “this is way too much”. It’s not, believe me.
Note: I like to buy bundled spinach and wash it myself. But that can be time-consuming and is often hard to find. Stores seem to prefer to carry pre-washed spinach in plastic tubs. If you do buy the bundles, make sure you weigh them – some are larger than others.
SPINACH & FETA – makes about 1 cup
- 8½ oz fresh spinach leaves (about 2 bunches)
- 1 T + 1 tsp extra virgin olive oil, divided
- 2 T shallots, chopped (about 1 large)
- 1/4 tsp salt
- 2 T water chestnuts, chopped (I get them canned, in the Asian section)
- 1 oz Feta cheese, crumbled
- 1 T red wine vinegar
- 2 T pistachio nuts, salted, toasted
- 1 Roma tomato, chopped
Steam spinach over boiling water for 1 minute – set a timer! Place spinach in a towel to absorb excess water. Roughly chop. Heat 1 T oil in a skillet over medium/high. Add in shallots and sauté a few minutes, until browned. Stir in the spinach and salt – sauté over medium/high about 2 minutes to evaporate excess moisture. Reduce heat to low and add in the water chestnuts, feta, 1 tsp olive oil, vinegar, and pistachios. Stir over low heat, just to warm everything. Add in tomatoes and serve.