Here is a universal side dish if ever there was one. Plus it kicks spinach up more than one Legassian notch for sure. Lay it down alongside any preparation based on beef, pork, fish or fowl. Or better yet make it up “family style” in the event you are among the rare parents whose kids love spinach.
The trick is to avoid a watery blob on the plate, so I set the prepared spinach on a paper towel for a few minutes before serving. Also, only a hard cheese will work with this recipe. Soft cheeses like mozzarella or muenster will render a gooey mess. Which reminds me that this recipe, with a few additions like mozzarella and peperone is sometimes found in spinach “calzones,” at least in Rhode Island whence I came.
Ingredients
- Steamed fresh spinach, one cup or more after steaming (baby spinach leaves are best)
- 1/4 cup or more chopped Kalamata olives (pitted of course)
- 1/2 cup sauteed sliced onion, white or red
- grated sharp provolone or Romano cheese to taste
- salt&pepper
- hot red pepper flakes to taste
- olive oil for saute
Preparation
- Saute onion slices in 2 tbsp. olive oil until soft and set aside. Steam spinach until softened, remove and squeeze out excess liquid. Chop finely. Place in saute pan with 2 tablespoons olive oil and bring up to medium heat. Add chopped olive and onion, cheese, salt and pepper, and red pepper flakes. Cook for 6 – 8 minutes mixing all ingredients occasionally.
