One of the things I enjoy the most about getting my produce through CSA shares is the way it challenges me in the kitchen. This week we got a massive amount of spinach, which I happen to love, but I've literally been thinking for two days straight about just how I want to go about cooking and eating it all in just a week. My solution? Cook it down!
Spinach can seem more overwhelming in quantity than it actually is, but when you cook it down it becomes far less intimidating. I love this recipe because it uses a ton of spinach and it makes it taste magical. The salty, meaty flavor of bacon fat mingles with the creamy broth to create a hearty base for the sweet, earthy spinach and pungent garlic scapes. The uses for this side dish are numerous. I decided to mix some chicken sausage into mine and pour it over a baked potato, which was delicious and filling. You could also serve it with a poached egg on top for breakfast, add it to grits or polenta, or use it as a sauce for chicken. It's versatile! —the preservery.
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