I love filling my basket with bunches of herbs and every green, leafy vegetable at the farmer’s market. And when I get home, I want to make sure they’re clean and keep as long as possible.
First, I’ll plunge each type of greens into a large bowl of lukewarm water, letting them stand for 5 minutes. Then, place them into a colander and discard the sandy water by rinsing out the bowl. Refill it with fresh cold water and plunge greens into it again. Place the leaves in a salad spinner, shake off excess water and spin dry. Arrange the clean leaves in a single layer on paper towels and roll them up, as you would a beach towel, and place them in a plastic bag. They will stay fresh for about a week.
In that time, try this sauté of fresh spinach with garlic and olive oil. It’s a perfect side dish with any entrée. Baby kale salad with spicy peanut sauce is delicious on its own. Add grilled chicken breast on top as the main course for a light supper. And yogurt, spinach and parsley salad with walnuts works as a side dish with chicken, a spread on toast, or a dip for vegetables.
Bon appétit!
Henry’s Spinach And Garlic Sauté(Serves 4)4 cloves garlic, coarsely chopped
1½ pounds fresh baby spinach leaves, tough stems removed
1 tablespoon unsalted butter, to taste
Freshly ground black pepper and kosher salt, to taste
Extra virgin olive oil, for sautéingTo prepare:Wash spinach and spin dry.
Coat the bottom of a large skillet with oil over moderate heat.
Add garlic.
Sauté, stirring constantly, until aromatic and light brown on the edges.
Remove garlic with a slotted spoon and set aside.
Add spinach.
Stir-fry, until wilted.
Season with salt.
Stir well.
Transfer the spinach to a cutting board.
Coarsely chop spinach.
Place leaves in strainer and let drain.
Return the spinach to the pan just before serving.
Reheat.
Add butter and reserved garlic.
Sauté, until liquid has evaporated, about 2 to 3 minutes.
Taste and adjust the seasonings with salt and pepper.Baby Kale Salad With Spicy Peanut Sauce(Serves 4)For the spicy peanut sauce (about 1¾ cups):
1/2 teaspoon red pepper flakes
1/2 cup peanut oil
1/2 stalk lemon grass, tough outer leaves removed and ends trimmed, thinly sliced
1/2-inch piece of peeled fresh ginger, thinly sliced
3 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons Asian fish sauce, to taste
1 large glove garlic, peeled and sliced
1 kaffir lime leaf
3/4 cup roasted salted peanuts
3/4 cup hot water
For the salad:
6 cups baby kale, washed and spun dry
1 small red onion, thinly sliced
1/2 large yellow bell pepper, cored and seeded, thinly sliced
1 carrot, peeled and shredded lengthwise
1/2 cup flat leaf parsley leaves
1/3 cup celery leaves
1/2 cup fresh cilantro leavesTo prepare:Toast red pepper flakes in a medium sauté pan over moderate heat, until dry and fragrant, about 2 minutes.
Add peanut oil, lemon grass and ginger.
Cook for 5 minutes.
Add vinegar, sugar and fish sauce.
Reduce heat.
Simmer for 2 minutes.
Add garlic, lime leaf and all but 3 tablespoons of the peanuts.
Simmer for 5 more minutes.
Remove the lime leaf.
Transfer sauce to a blender.
Purée until finely chopped.
Gradually add water through the feeding tube, until the sauce is smooth and creamy.
Transfer sauce to a clean glass jar.
Cover and refrigerate.
Chop the remaining peanuts and set aside.
Toss kale, onion, pepper, carrot and herbs in a large bowl, until mixed.
Drizzle peanut sauce over the salad.
Mix until leaves are coated.
Sprinkle chopped peanuts on top.Yogurt, Spinach, And Parsley Salad With Walnuts(About 3 cups)1½ pounds spinach leaves, washed and drained, coarsely chopped
1 cup flat leaf parsley, chopped
1/2 cup fresh cilantro leaves or fresh basil, chopped
3 cups Greek yogurt
3 cloves garlic, chopped
3 jalapeño peppers, seeded and finely chopped
Sea salt and freshly ground black pepper, to taste
1/2 cup walnuts, coarsely choppedTo prepare:Add spinach to a saucepan over high heat.
Cover.
Steam, stirring once or twice, until the spinach is wilted, about 2 minutes.
Transfer spinach to a colander.
Let cool.
Drain for 20 minutes.
Press spinach with hands to remove remaining water.
Place spinach, parsley, cilantro, garlic and peppers in a food processor.
Process until chopped.
Transfer to a bowl.
Stir in yogurt.
Taste and adjust the seasonings with salt and pepper.
Cover and refrigerate for at least 3 hours. Scatter chopped walnuts on top before serving.
Best served after 2 days.
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