Like Sautéed Greens? Try Them with Bottarga

June  9, 2016

What’s your go-to method of cooking spinach and other greens?

If you answered “sauté them in olive oil and garlic,” you're in good company. It's how we start our (Not)Recipe batches of sautéed greens and is probably right in line with what most Americans would say. Jennifer Perillo even shares a story in the headnotes of a recipe​ that supports this theory—one of her friends who grew up in France jokes that it’s how Americans always suggest preparing leafy greens.

Clearly we're in a rut, but Tom Hirschfeld is here to help us get out of it. He still sautés the spinach in oil, and seasons it with salt and pepper, but there’s no garlic to be found in his recipe. After the spinach is wilted, excess water is squeezed out, and each portion is topped with shavings of bottarga (preserved fish roe) for a punch of bright, briny flavor.

Swap your standard

Is there an ingredient or a dish you find yourself making the same way every time? Tell us in the comments and we might feature it next time with an idea for changing it up!

See what other Food52 readers are saying.

I like esoteric facts about vegetables. Author of the IACP Award-nominated cookbook, Cooking with Scraps.

1 Comment

witloof June 12, 2016
I prepare Tuscan kale by spinning it dry, spreading it on a baking sheet, sprinkling it with nutritional yeast and olive oil {the oil goes on top} and baking it for between ten and 15 minutes until the kale is wilted in the middle and crunchy around the sides.