Monday, 17 August 2009

Spinach with Celery

This is similar to another favourite dish of mine, Leeks & Spinach, and I think it does very well when you are serving other things that tend to be a bit dry - roast or grilled meats, boiled potatoes, rice or pasta. In fact, with a bit of cheese or bacon, or a poached egg, this would go over rice or pasta for a complete meal.

4 to 6 servings
30 minutes - 15 minutes prep time

Spinach with Celery
4 or 5 inner stalks of celery, with their green leaves
2 tablespoons unsalted butter
3 tablespoons flour
salt & pepper
1 clove of garlic (optional)
1 cup chicken or vegetable broth
1 large bunch spinach (6 to 8 cups prepared spinach)

Wash the celery, and chop it fairly finely. Heat the butter in a large pot, and add the celery. Sauté for several minutes, then sprinkle over the flour, salt and pepper. Add the finely minced or grated garlic, if using. Sauté for a few more minutes, until the celery is softened, and the flour begins to brown. Add the broth and mix in well, working out any lumps. Cover the pot and reduce the heat, and simmer gently for 10 or 15 minutes. Stir occasionally.

Meanwhile, wash the spinach well, drain, and chop it coarsely.

Five minutes before you are ready to serve the rest of your meal, turn the heat back up to medium-high, and add the spinach. Mix it in well so it cooks down evenly, turning and stirring it every minute or so until the spinach is done.

Last year at this time I made Ontario Chutney.

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