The first CSA box of the year arrived a few days ago. After an off season last year, I have been determined to hit the ground running this year. Here is one of my first concoctions, made with over-wintered spinach. It was delectable spooned over coconut jasmine rice.
Flamin’ Hot Spinach
2 Tbsp. olive oil
1 small onion, diced
2 garlic cloves, minced
2 jalapeno peppers, de-seeded and diced
1 lb. fresh spinach leaves
1/2 cup low-sodium chicken stock
1/4 cup sour cream
salt and pepper to taste
Heat olive oil over medium high heat in a large saute pan. Add the onion, garlic, and jalapeno, with a generous pinch of salt. Turn the heat down to medium. Cook the aromatics, stirring occasionally, until the onion is translucent, 5-10 minutes.
Stir the spinach into the pan. Add the chicken stock and cover. Simmer 10-15 minutes until the spinach is very tender. Off the heat, stir in the sour cream. Adjust seasoning.
Serves 4
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