“…so she buys an instant cake, and she burns her frozen steak…”
Spinach is one of those leafy green vegetables your mother said was good for you. In the childhood of a baby boomer such as your correspondent, it might been good for you but not particularly tasty: an oblong, frozen brick pried out of a cardboard box and dropped into a pot. After being massacred in boiling water for 12 minutes, it might have been unceremoniously plopped on one’s plate. Acrid, totally devoid of flavor, and inducing a gag reflex. Yuck.
Plagued by a paucity of spinach recipes, I came across this post by the French Food Fool, which made me think outside the box a bit. Last night, I sauteed minced shallots in olive oil, then added one and a half teaspoons of Dijon mustard. After a minute passed, I added my cleaned, chopped spinach. The juice of a lime came next. Another minute or two, and we were ready to eat. Piquant and aromatic, the result was pleasing to all, even out daughter, who asked for seconds.