I’ll bet my mother cannot believe I now think spinach is delicious. I was never a spinach lover until we started growing our own. But once you grow something, then you have to figure out what to do with it. And this here is my newest favorite way to fix it. A far cry from that slimy stuff I remember my mother cooking. (No offense, Mom.)
This started out as part of a filling for a quiche. But I loved it so much I now make it as a side dish.
First, saute some chopped onion in butter. Then add a carton of fresh mushrooms, sliced, and saute those until soft. Finally add a big bunch of fresh spinach, torn in pieces. (Maybe 8 cups worth?) Saute until the spinach is soft. Salt and/or pepper to taste. Some fresh garlic sauteed with the onions would be good, too, I think. (I might have sprinkled in some granulated garlic powder, I don’t remember for sure, but I add that to almost everything.)
Serve it up with fresh Sugar Creek Farm eggs, scrambled, and some Sugar Creek Farm bacon. Yum! I also like to make a spinach pesto. And spinach fritatta. And your classic spinach dip.
On tomorrow’s To Do List: freeze spinach from the garden!