A nearby farm has been growing some extremely delicious spinach in their greenhouse for the past few months. The leaves are tender, but not flimsy, mild in flavor; the stalks are crisp and sweet. Very sweet. It is unlike any spinach I've ever tasted, and is easily the best spinach I have yet to eat in my 21 years of life. I have been buying 5 pounds a week and making salads from it and eating it with everything from lamb to fish. When cooked it remarkably retains all its sweetness, and develops a wonderfully subtle, nutty flavor. It is not aggressively vegetal or bitter like some of the West coast spinach I've eaten. Today, I wilted a pound or so gently in some olio nuovo, then I added a few spoons of creme fraiche and let it simmer for a minute, then I emulsified in a bit of black truffle butter I had made a few weeks ago which just perfumed the entire pan. On the plate, I made a circle of veal jus broken with a bit more of olio nuovo, plopped on the spinach, spooned over the reduced pan juices, and grated over some aged parmesan, which kind of just enrobed the spinach as it melted. I enjoyed it as I would enjoy a piece of meat, and I cannot say I have ever walked away from a meal so satisfied by a leafy green vegetable.
post #22006 of 26945
1/28/13 at 2:35pm