Sunday, June 13, 2010
Spinach Sauteed with Garlic, Dates and Honey
It happened much sooner than I thought it would. A new cookbook. And it happened quite by accident. I just stumbled across it. And by a chef I have not had interest in before.
But when I find out he uses mostly local foods in his restaurants, and that he wrote a cookbook geared toward those foods, I had to take a second look. I sat down in Borders to browse the contents. Once I saw the recipe posted below, I knew it was fated that I leave with this book.
Expect to see more!
Now for the spinach. Fresh from the market sauteed with olive oil and garlic, dates and white wine, it was a bitter, sweet taste sensation destined to cross our table again!
Spinach Sauteed with Garlic, Figs and Honey (Adapted from Farm to Fork)
2 T olive oil
2 T thinly sliced garlic
1/4 cup sliced dried dates
1/4 cup dry white wine
1 lb baby spinach, rinsed and spun dry
1/2 t salt
1/4 t black pepper
2 t honey
Place a medium skillet over medium-high heat. Heat the oil then add the garlic and cook until lightly toasted, about 30 seconds. Add the dates and wine and cook until the wine is nearly reduced, 1-2 minutes. Add the spinach and cook until wilted, about 2 minutes.
Season with salt and pepper and drizzle with honey just before serving.