I Heart Cooking Clubs is Going Green this week.
Guess I'd better post something green. Don't want to get pinched!
Creamy Spinach w/ Feta from Apples for Jam by Tessa Kiros
Spinach is my favorite vegetable and this recipe didn't disappoint. The title tells you what you need to know--spinach, creamy from loads of feta. This was a great side dish. Truth be told, I could have made a meal out of it.
Well...as long as I'm telling the truth...I did make a meal out of it, tossing the leftovers with pasta the next day.
See how others are going green this week
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Creamy Spinach w/ Feta
from Apples for Jam by Tessa Kiros
4 c water
10 c firmly packed spinach leaves, roughly chopped
4 Tbsp olive oil
2 cloves garlic, peeled but left whole
1 c crumbled feta
1/3 c grated Parmesan cheese, plus a few Tbsp for topping
fresh ground black pepper
*After cooking the spinach, save the broth for cooking rice or risotto
Put about 4 cups of water in a large pot, add a little salt, and bring to a boil. Add the spinach, return to a boil, then simmer for just about a minute, until the spinach has wilted. Drain, reserving the water.
Put the olive oil and garlic cloves in a large frying pan over medium heat. When you can smell the garlic, add the spinach, turning it over with a wooden spoon to collect the oil. Add the feta and 1/2 c of the spinach water. Mix the feta through, mashing it in with the spoon so it dissolves. Still at medium heat, saute for a couple of minutes until everything has blended together and there is only a bit of liquid left in the pot. Remove from the heat, stir in the Parmesan, and taste for salt. Serve with black pepper and additional Parmesan on top. Serves 6.