Saturday, February 25, 2006

The Wilted Spinach

So, I'm hoping my cooking friend from last night will chime in... but I want to elaborate more on the wilted spinach side dish she made that was so delicious. I want to try to make this at home.

She said she started by caramelizing onions (in long, thin slices) in a little bit of butter, then tossing in the spinach and a little water and letting it wilt. So simple, so delicious.

My question -- if I try to recreate this myself, can I use olive oil instead of butter? That should have the same effect, I hope, and it's better fat for you. This may be a new use for those pre-diced onions from Safeway.

It reminded me of my favorite tapa from Jaleo... the sauteed spinach with raisins and pine nuts. OMG, that's so delicious. If I wasn't intimidated at the idea of roasting pine nuts myself, I'd love to make buckets of that at home, too!


ScottE. said...

toasting pine nuts is soooo soooo easy...just don't answer the phone while doing it. dry pan, over low heat, toss in the pine nuts and stir. that's really it...they will let you know when they are done. but if you leave the stove for a second...they will burn. you can also do them in the oven, but I don't like to do it that way, I can't watch them.

Olive oil should work instead of butter, just a little different taste, or you can do 1/2 olive oil and 1/2 butter....

Mandy said...

I would agree with scotte - I think olive oil will work, but onions caramelized in butter get a sweetness (not just a clever name, I suppose) that might not be as pronounced with olive oil? Dunno - try it and let me know!