Wednesday, May 18, 2011

Wilted Spinach with Garlic Vinaigrette

I tried ramps last night for the first time. The spinach recipe I wanted to make called for red onions, but the market is full of spring vegetables (i.e. ramps) so I decided to substitute. We enjoyed this recipe. Check out the link to the original recipe because it contains three variations – salad version, baked potato filling, and this wilted version.

Tuesday Menu – Omelets, Toast, Wilted Spinach with Garlic Vinaigrette
Local Food – Spinach, Ramps, Bread from a Farm Visit

Wilted Spinach with Garlic Vinaigrette

Printable version

1 ½ T extra virgin olive oil
1 T white wine vinegar
½ t Dijon mustard
Salt and pepper, to taste
3-4 cloves garlic, sliced
4 ramps, cut on the diagonal in 1 inch pieces
6 cups spinach leaves

Combine oil, vinegar, mustard, salt and pepper.

Heat the vinaigrette in a skillet over medium-high heat until boiling. Add garlic slices and cook 2 minutes. Add ramps and cook an additional 2-3 minutes. Gradually add spinach and toss until wilted.

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