Thursday, January 17, 2013
tons of spinach (ok, this is about two and a half pounds, or just over a kilo)
1 cup green olives
10 to 12 cloves of garlic
olive oil - 4 tablespoons
salt and pepper (the pepper is buried behind the leaves)
1 and a half tablespoon of flour
1/2 cup of milk (not shown because I forgot)
1 and a half tablespoons of butter
Choose very good green olives that you like. The last time I made this, I didn't really like the taste of the olives I bought, and that effectively decides the taste of the whole dish. Best choose a green olive with a clean sharp saltiness.
First, wash your spinach. Don't put them in a colander and pour water over them; that will not get all the dirt out. Dunk them in small bunches into a large bowl full of water and shake them in the water vigorously, removing roots and red stems if still attached. Pull them out of the water, rinse under running water and put on a large colander.
Remove from the pot and drain. Let water drip from the colander and lightly push the water out.
Heat a frying pan over medium heat with two tablespoons of olive oil and sliced garlic. When the oil starts simmering (but the garlic should not be browned) add the chopped spinach, squeezing the water out a little if dripping. You don't have to squeeze very hard, just enough so that it doesn't drip.
Saute for two or three minutes until the garlicky goodness is all over the spinach.
Alternatively, if you have bechamel sauce on hand, you can just add about half a cup of that.
Take the spinach off the heat, add the olives and stir. You can leave the olives whole, slice them or cut them lengthwise as I did - whatever you like. Take a taste and see if the salt is well balanced between the spinach and the olives.