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'Tis the Season for Spinach

Updated 3:19 PM EDT, Tue, May 3, 2011

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Did you know that spinach is in season until June? Sara joins Dan and Mitchel of Fairway to whip up this in-season, vitamin-packed veggie from a local farm in New Jersey.

Spinach Salad

Ingredients:
1 1/2 lbs spinach
12 chives, large chop
6 eggs, boiled, quartered and peeled
6 kumato tomatoes, sliced into thin wedges
1/2 cup walnuts, toasted
4 scallions, chopped
1/2 lb slab bacon, cut into thick matchsticks
4 tablespoons red wine vinegar
6 tablespoons olive oil
1 tablespoon dijon mustard
1 teaspoon olive oil

Cooking Instructions:

Add 1 teaspoon olive oil to a heavy pan over a medium heat. Add lardon matchsticks and brown for 5 minutes.

Preparation Instructions:
While browning the lardon, wash the spinach and dry well. Place in a serving bowl. Add chopped eggs on top of spinach. Add tomatoes.

Take the lardon out of the pan with a slotted spoon and place on one side of your salad bowl. Pour out half of the fat in the pan and let cool for 2 minutes. Add 3 tablespoons red wine vinegar, olive oil and dijon mustard and blend.

Add the dressing to the bowl, toss and serve.

Sauteed Spinach with Garlic
Serves 4

Ingredients:
2 lbs spinach
2 cloves garlic, sliced paper thin
3 tablespoons olive oil
salt to taste
pepper to taste

Cooking Instructions:
Wash spinach, put in a colander and let drain. Heat 2 tablespoons of olive oil in a heavy pan over a medium heat. Add garlic and brown for 30 seconds so it is lightly brown around the edges. Add the spinach, place a lid on the pan and heat to high. Steam for 1-2 minutes adding 1 tablespoon of olive oil and tossing the spinach halfway through. Remove lid and turn off heat. Add salt and pepper and mix. Serve immediately.
 


Roman Style Spinach
Serves 4

Ingredients:
2 lbs spinach
1 vidalia onion, small dice
2 tablespoons olive oil
1/3 cup golden raisins
salt to taste
pepper to taste

Cooking Instructions:
In a heavy pan, heat 2 tablespoons olive oil over a medium heat. Add onions and turn the heat down to low. Cook for 3-4 minutes until they become translucent. Do not brown. Add spinach and raise the heat to high. Cover with a lid and steam for 1-2 minutes, tossing the spinach halfway through.  Uncover, add raisins, salt and pepper and mix. Serve immediately.



Promotional consideration provided by Fairway Market. This article is sponsored content and does not reflect the opinions of NBC Local News.

First Published: Apr 27, 2011 2:11 PM EDT

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