Spinach is my new favorite veggie. It must be. I use it all the time. I have it steamed or sauted at least once or twice a week; I sometimes have it for breakfast with a poached egg on top; and sometimes, I come up with something new.
Like this recipe. It may be based on something I read on one of the blog sites I regularly go to: Food 52, Bon Appetit, Add a Pinch to name a few. Or maybe it’s from the newspaper or one of the food magazines I subscribe to -that would be a total of four, with another two I pick up at the store whenever the front cover entices me to take it home.
I think this recipe would go great with anything – meat, fish, other veggies. And, it’s so easy to switch out the veggies you choose to include.
Let me know what you serve it with if you try it, please. I’m interested.
Here’s what I used: (for two servings)
8 medium sized mushrooms, quartered
2 sweet orange peppers, sliced
2 sweet yellow peppers, sliced
1 fennel, cut in half then sliced; use the fern part as garnish
1 lb. fresh spinach
virgin olive oil (about 2 tbsp)
regular olive oil (about 3 tbsp)
Mrs. Dash or another herb mixture to taste
What to do:
1. Preheat oven to 400 F.
2. Wash then slice the veggies, except for the spinach, placing them in a large bowl. Add enough virgin olive oil to cover; add Mrs. Dash or whatever herb mixture you're using and toss.
3. Line a baking sheet with parchment paper and arrange veggies on it. When oven is ready, place inside for about 20 minutes.
4. When time remaining for the veggies is 5 minutes, heat regular olive oil in skillet (enough to coat the bottom) and saute the spinach for about 3 minutes.
5. When everything is ready, place the spinach in the bottom of a serving dish and arrange the roasted veggies on top. Garnish with the fern portion of the fennel.