Spinach with a smoky garlic pop

This entry was posted in Recipes Spinach Spring Vegetables and tagged smoky spinach spinach and paprika spinach recipe Stonebridge Farm on by
Spinach with a smoky garlic pop
Serves 4
Smoked Hungarian or Spanish paprika should be your new discovery if you do not already know it. It lends a rich brick color and a earthy, rustic flavor to even the shyest, friendliest eggs, potatoes, and here, spinach. We usually keep the sweet version on hand, as we can always add a little heat, making the hot variety unnecessary.
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Ingredients
  1. 3 tablespoons good-tasting extra-virgin olive oil
  2. 3 cloves plump garlic, minced
  3. 1 pound protein (raw peeled shrimp, cubed tofu, raw cubed chicken, rinsed cooked garbanzo beans)
  4. 2 teaspoons smoked paprika
  5. 2 stingy pinches sea salt
  6. hefty pinch red pepper flakes
  7. 1/2 pound freshest spinach, triple rinsed, dried, and hand-shredded
Instructions
  1. Heat oil over medium heat in a heavy skillet. Add the garlic and sauté for 2 to 3 minutes, watching carefully whilst stirring to golden. Remove the garlic from the pan to paper toweling, leaving most of the oil behind.
  2. Bring the oil to medium-high heat and add the chosen protein to the pan.
  3. Sprinkle with paprika, pepper flakes, and salt.
  4. Sauté for about four minutes till cooked and heated through.
  5. Add the garlic and stir.
  6. Add the spinach and sauté till wilted and heated through, about five minutes.
  7. Serve immediately.
Notes
  1. Cook’s tips and tricks: With so many baskets of yummy spinach coming in at the beginning of the harvest, we try to find warm preps at the front end, keeping the raw preps for a little later, cooler kitchen.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/