Despite being inundated with CSA greens, I found myself returning from the co-op this week with Wellington’s spinach, a big bag of emerald green, crinkly and craggy leaves. I couldn’t resist. I had a recipe in mind, too, a warm spinach salad I had made years ago, which I had forgotten about, but whose method I love. No surprise, it comes from Chez Panisse Vegetables and calls for gently wilting the spinach in a stainless steel bowl set over simmering water. Cool, right? Last time, I made it Catalan-style, replacing the bacon and toasted breadcrumbs with pine nuts and raisins. What was I thinking? Bacon and breadcrumbs make everything better. Am I right? Am I right? Have a wonderful weekend, Everyone.
No reviews I love Wellington’s spinach, which you can find at the Niskayuna Co-op — so good. CPV notes that medium, slightly more substantial leaves are better for this salad than very delicate tiny ones.
