Friday, 5 May 2017

Spinach with Chervil

This is just a dish of sautéed spinach, but the addition of chervil and chives or green onion gives it a surprisingly different and unusual quality. Apart from the fact that you will probably have to grow the chervil yourself it is very easy...

2 servings
20 minutes prep time

Spinach with Chervil

4 to 6 cups fresh spinach leaves
1 or 2 green onions or equivalent amount of chives
1/2 cup finely chopped fresh chervil leaves
1 tablespoon butter or bacon fat
salt & freshly ground black pepper to taste

Wash and pick over the spinach, and let it drain; chop it if you want it in fairly fine pieces. Clean, trim, and chop the onions or chives. Clean, trim, and chop the chervil.

Heat the butter or bacon fat in a large skillet. Add the spinach (which should be fairly dry but with a bit of lingering dampness; if not, throw in a tablespoon of water) and the green onions (if using) and cook until wilted, turning frequently. Once they are done to you liking, mix in the chervil and the chives if that is what you have instead of the onion. Mix them in until just wilted, and serve at once. The whole cooking process is not likely to take more than 5 minutes - most of the prep time is in the cleaning of the spinach.

Last year at this time I made Buckwheat Porridge.

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