Posted: Feb 23, 2008 9:53 am
my signature spinach, which I make 3-4 x a week, as it takes just a minute or so:
1. wash fresh spinach leaves (even if they're already washed, dampen 'em in a colander for a sec - this will help with cooking).
2. shake excess water off, then put in saute pan with a few cloves of chopped garlic and a dash of olive oil.
3. turn heat to medium low, and stir a few times with a wooden spoon, while you're cutting a lemon in half and grating some of the lemon peel with a microplane.
4. squeeze lemon over spinach, add zest and a few healthy shakes of red pepper flakes.
5. mmmm, good! also a perfect backdrop for sauteed shrimp or scallops.
sauteed green beans:
1. be lazy and buy the trimmed green beans in the bag.
2. put 1T sesame oil in saute pan, and turn to medium.
3. add beans, toss occasionally.
4. when beans start to blacken (4-8 minutes), shake about 1 t. soy sauce over 'em, and cook about 1 more minute.
in these grey months, I also roast an eggplant and a box of cherry tomatoes (or, if they look decent, roma tomatoes) weekly. (for eggplants, I cover with Tony Chachere, olive oil, and garlic. tomatoes get 1 t brown sugar, olive oil, balsamic, s&p, and garlic.) roast on 350 for 30-45 minutes, tossing occasionally. perfect to gnosh on in salads, sandwiches, or as a side, and they keep in the fridge all week.
and, when it's really cold, I roast fingerling potatoes, tossed with olive oil, fresh thyme, oregano and rosemary from my garden, kosher salt, and pepper in my cast iron skillet at 400 for 30-40 minutes. absolutely delish as a snack or a side for anything!