I spy…. lemon-steamed spinach! And broth-braised potatoes and Bistrot Paul Bert pepper steak too!
It has been almost two years since I made that meal and wrote about it. Revisiting that post was a bittersweet. Part of me wishes that writing those witty musings came in as easily as it did back when I started the blog. During this last months-long hiatus, that storytelling side got disconnected from my posts. I have been spending more time with my copies of On Writing Well, The Writers’ Idea Book and my big black bargain bin journal to help me snap it back into place.
A, a friend from work, constantly stops me on the hallway asking for ideas on how to cook spinach. She has a vine growing at her house, and her husband constantly threatens to cut it away because: (1) it’s taking over other plants/areas in the house and (2) she doesn’t use enough of it. The spinach gets ignored because since it is a mature plant, the taste of the leaves is very strong. Raw baby spinach gets a lot of love because of its tender texture and mild flavor, but that grown up spinach… that’s probably the sullen, hard to understand teenager of the greens world. I laughed and totally understood when A told me she felt like she was eating a houseplant when she made salads with it. There has been a batch or two of farmers’ market spinach that made me feel like that recently.
The lemon zest used for steaming helps tame some of that houseplant aftertaste in the mature spinach. Infusing some olive oil with lemon zest will strengthen the lemon flavor. This will be another recipe to revisit when I find again that elusive Meyer lemon oil.
This almost non-recipe of spinach, lemon zest and olive oil will find its way to A’s inbox soon. It’s a nice change from all the cheese/cream ladden recipes I’ve talked her into trying in the past!
French Fridays with Dorie is an online cooking club where on a weekly basis, home cooks all over the world post their interpretations of a selected recipe from Around My French Table – Dorie Greenspan‘s award winning cookbook.