BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SPINACH WITH SESAME SEEDS (Garlicky Spinach)

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Bob’s three layer spinach is done to lessen the tannic tooth feel in the mouth we sometimes get from cooked spinach by cooking one batch with three additions. The first obviously cooking longest and last shortest giving a layered fully cooked and wilted combination. It seems to make it fresh and sweet in the mouth.

Ingredients:

  • 3 Tablespoons shallots, minced

  • 1 Tablespoon garlic, sliced
  • 4 cups spinach, chopped
  • as needed sea salt and coriander
  • 2 Tablespoon sesame seeds (Omit for Garlicky Spinach)

Method:

Place enough EVOO in a large sauté pan to lightly coat the bottom; add shallots and garlic; cook until aromatic and tender; add 1/3 of the spinach and cook thoroughly; add second third of spinach and cook to slightly wilt; adjust seasoning with sea salt and coriander; add remaining spinach to top pan and remove from heat and rest 2 minutes before serving, allowing the bottom layers to wilt the top. At service garnish with sesame seeds.




TO RECIPES

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