...or so I'm told. While I'm waiting for my roasted tomatoes to come out of the oven, and for the kitchen to air out (I dropped an oven mitt on the heating element), I thought I'd share tonight's dinner recipe.
A while back, I tried making spinach by braising it in stock. Unfortunately, I used too much stock, so I threw in some extra vegetables and some cheese and cooked it down to an unattractive, but edible, mess. After eating it, though, I realized that I could have just added more stock. This is what I came up with.
1 T. extra-virgin olive oil
1 shallot, minced
1 10-ounce bag spinach, rinsed
4 roma tomatoes, small dice
3 cups chicken or vegetable stock
one handful small pasta (I break spaghetti noodles into small pieces, but orzo works well too)
1 T. balsamic vinegar
1/4 cup feta cheese
heat the oil over medium heat and cook the shallot until sweet (but not browned), 1-2 minutes. Add the spinach, tomatoes, one cup of the stock, the pasta, and the spices. Increase heat to medium-high. Cook until the spinach is wilted, then add the remaining stock, vinegar, and cheese. Continue cooking, stirring occasionally, until the cheese incorporates and the pasta is soft. Serve with crusty bread and additional olive oil, vinegar, creme fraiche, etc.
Additions, substitutions, suggestions? I don't have a fork-rating system, but what do you think?