Spring Cooking Workshops and a Recipe!

Spring Cooking and a Recipe!

 

My Cooking for Spring Workshop this Sunday, April 30 is full!   I may hold another spring cooking class on Sunday afternoon, May 21.  Let me know if you are interested in that date.

In the meantime, here is a simple vegetable recipe for spring, one of the recipes we will be making this weekend.

 

Simple Sauteed Spinach

1 bunch fresh spinach, ¾ to 1 lb, washed, dried slightly and chopped

You may use part spinach and part another green like kale or mustard greens.

1 T ghee (may substitute coconut oil)

½ c chopped onion, white or red

¼ to ½ t salt

¼ to ½ t turmeric

½ to 1 dried chili, broken into pieces (optional)

freshly ground pepper to taste, at least 6 twists.

1 T or more freshly squeezed lemon juice

Heat the ghee in a frying pan over medium heat. Add the onion and cook until it is lightly brown. Add the spinach and stir to coat. Then add the salt, turmeric and chile if using, stirring to mix. Turn heat to low, cover and simmer for up to 5 minutes, stirring occasionally to make sure it does not stick. You may need to add 1 or more T of water. When done, turn off the heat and add pepper and lemon juice to taste.

Note: If you want to use another green like kale or mustard greens, cook them closer to 10 or 15 minutes, adding the spinach after 5 minutes.

Serves 2. Good with kitchari. This dish is easy to prepare and includes all 6 tastes!