lemon juice

Spinach with Garlic and Lemon Juice

by Anne Maxfield on January 12, 2017

Accidental Locavore SpinachSpinach is one of those vegetables that is hard to mess up.

A little fat (butter or duck) or olive oil and it’s a success.

However, there are times when you want it to be a little more…interesting.

The Accidental Locavore was making some Spare Ribs Vindaloo (recipe soon) and wanted an Indian spin on spinach that didn’t require running out for ingredients (I’m looking at you saag paneer).

I pulled out my favorite Indian cookbook Made in India and found this recipe for spinach. Serves 4.

Spinach with Garlic and Lemon Juice Recipe:

  • 1 pound spinach
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, thinly sliced
  • 1 fresh red chili, very thinly sliced (more or less depending on your heat tolerance)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Juice of about ½ lemon (to taste)

Wash the spinach and set aside.

In a very large frying pan, over medium heat, add the butter. When it starts to melt, add the garlic and red chili.

Stir-fry for a couple of minutes until the garlic starts to turn pale gold.

Add the salt and pepper.

Add the spinach in handfuls, toss to coat with butter. As it starts to wilt, add another handful or two until you’ve used it all up.

Squeeze the lemon juice over the spinach and take off the heat. Taste and add more lemon juice if needed. Serve immediately and enjoy!

My verdict: Oh yes! Sadly, we only had a 9-ounce bag of spinach so I did half a recipe and wished there was more. Lots more.

This was super simple and I’ll be making it a lot—so good!

There wasn’t too much heat from the chili, a serrano, so we could have used more, but we like heat. If you don’t have serranos or jalapenos lying in wait in the freezer (when you have a mess of chilis, wash them, toss in a Ziploc bag and freeze them—you’ll always have them on hand), a sprinkle of red pepper flakes would probably be fine.

Try it and let me know what you think.

 

 

 

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Chile Cherry Tomato Salad

by Anne Maxfield on May 28, 2015

Accidental Locavore Chili TomatoesThe Accidental Locavore first saw this salad being made years ago on Martha Stewart. The film producer Ismail Merchant was showing Martha how to put it together. What made it particularly memorable was watching Martha struggling to control herself as Ismail was literally pouring on the cayenne. In her recipe, his quarter cup got cut down to a quarter teaspoon. Either way, it’s a great use for a box of cherry tomatoes – good now and better in August! Serves 4:

  • 30 cherry tomatoes, halved, or 12 small tomatoes, quartered
  • 1/2 cup flat-leaf parsley, chopped
  • 1 Serrano or jalapeno pepper, seeded and minced
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • Salt to taste

In a medium-size mixing bowl, mix the parsley and chile pepper with the tomatoes. Let sit for twenty minutes. Make the dressing by whisking the lemon juice, cayenne pepper, mustard, olive oil and salt together in a small bowl. Dress the tomatoes, toss, serve and enjoy!

My verdict: I’ve made this salad a few times – it’s great when you have a plethora of cherry tomatoes. Frank thought this batch had a little too much mustard (and although it pains me to say so, he was probably right). Even if your tomatoes aren’t wonderful, the spice and lemon make up for less than stellar fruit. I recently served it with my favorite Indian chicken, as we were a little shy on vegetables that evening and I had a couple of boxes of cherry tomatoes. If you’re not a fan of spicy food, go easy on the Serrano and cayenne and add as much or as little as you’d like. Cilantro is a nice addition or replacement for the parsley and if you don’t have a freezer full of chilies (like I do), just add more cayenne.

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