Spinach with a smoky garlic pop
2014-05-26 16:04:50
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.
Ingredients
- 3 tablespoons good-tasting extra-virgin olive oil
- 3 cloves plump garlic, minced
- 1 pound protein (raw peeled shrimp, cubed tofu, raw cubed chicken, rinsed cooked garbanzo beans)
- 2 teaspoons smoked paprika
- 2 stingy pinches sea salt
- hefty pinch red pepper flakes
- 1/2 pound freshest spinach, triple rinsed, dried, and hand-shredded
Instructions
- 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.
- Bring the oil to medium-high heat and add the chosen protein to the pan.
- Sprinkle with paprika, pepper flakes, and salt.
- Sauté for about four minutes till cooked and heated through.
- Add the garlic and stir.
- Add the spinach and sauté till wilted and heated through, about five minutes.
- Serve immediately.
Notes
- 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 https://stonebridgefarmcsa.com/