Later On

A blog written for those whose interests more or less match mine.

Sultana Spinach

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I think this will be tasty. I need to cook Greens, and it’s the end of the week so I’m going with what I’ve got, and thus the greens in question will be three 300g packages of frozen chopped spinach: 900g = 2 lbs (or, more accurately 1 lb 15.75 oz). So:

Garlic and 1 teaspoon measure for scale

• 1 head of Russian red garlic, cloves peeled, chopped small, and allowed to rest
• about 1-1.5 tablespoons extra-virgin olive oil
• 1 quite large red onion chopped
• 6 dried chipotles, cut up with kitchen shears
• 1 teaspoon kosher salt
• 4 medium turmeric root, minced
• 3 packages frozen chopped spinach, 2 lbs total
• 1/4-1/3 cup Bragg’s apple cider vinegar
• 1/3-1/2 cup sultanas 
• about 2 tablespoons freshly ground black pepper (for the turmeric)
• several good dashes fish sauce

The photo is to give you an idea of the size of the cloves — the total amount of garlic is, shall we say, generous, but this garlic is not so pungent as the common garlic from Gilroy, but sweeter and not at all harsh or biting. I did, of course, allow the garlic to rest for 15 minutes after chopping before beginning to cook. 

I used my 4-qt All-Clad d3 Stainless sauté pan — the large cooking surface works well for this amount. I added the oil, onions, chipotles, and salt to the skillet and sweated the onions on 2 until they were transparent and just about to brown, then added garlic and turmeric and continued to cook, stirring often with a wooden spatula, for 2-3 minutes.

I then added the remaining ingredients, covered, and let it cook for 10 minutes. By that time, the blocks of frozen spinach had thawed, so I broke them up with the spatula and stirred well to mix everything together. 

I covered the pan again, turned heat of 225ºF and set the timer to 20 minutes. The spinach is already pretty well cooked before being frozen (because it’s blanched), but I wanted to let the flavors meld. 


.
It’s done, and it is indeed quite good, with good warmth from the chipotles and a touch of sweetness from the sultanas. The fish saurce adds umami, and it hits the spot as Greens. I’m having it with Grain (oat groats from the fridge), Beans (Du Puy lentils, likewise), and Other Vegetables (Chayote Delight from the other day). I mixed in 1 tablespoon flaxseed, freshly ground.

Sultana Spinach, ready to serve

Written by Leisureguy

21 August 2021 at 3:39 pm

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