Spinach with Sliced Almonds

Spinach with Sliced Almonds
This recipe from Stonebridge member Linda Byington is a nice way to prepare early spring spinach when it's too cold outside for raw greens. This recipe uses three veggies from the first CSA share in May at Stonebridge Farm: spinach, walking/Egyptian onions, and green garlic
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  1. tablespoon olive oil
  2. half a walking onion with greens, diced
  3. half a head of young garlic, diced
  4. ounce of veggie broth
  5. handful of spinach leaves
  6. 1 TBS slivered almonds
  7. blood orange balsamic (or a squeeze of lemon juice)
  8. fruity olive oil
  1. Heat olive oil in a skillet on medium-low.
  2. Add onion and garlic.
  3. Saute for 1 minute being careful to keep garlic from browning.
  4. Add veggie broth and cook 1 minute.
  5. Meanwhile, lightly toast slivered almonds in a small skillet on low.
  6. Now, add spinach to onion/garlic mixture and cook until spinach starts to wilt.
  7. Put spinach on a plate and top with toasted almonds.
  8. Drizzle with balsamic and olive oil.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/