Green with...Leafy Greens

So, on reflection I only have like 4 photos from the weekend. Three are of the bands we saw and one is of a robot from a favorite bar in Columbia. So, I'm thinking those aren't really worth posting. BUT a great time was had, and there's nothing like a weekend with friends to push the reset button on your month!

Spinach sauce with tortellini

Now, for a little "recipe". It's really more like a "look at the easy thing everyone likes to do with leafy greens". When I got home from South Carolina I was craving some greens, since I'd spent an extended weekend eating hummus, veggie tacos with salsa verde, a small mountain of tempura-ed veggies and a whole field of potatoes. So, I took some quickly wilting away spinach and gave it the usual "Oh, these greens will go bad very soon" treatment:

Spinach, cooking

Saute some garlic in a bit of oil on medium heat (I used coconut oil here, but butter, olive oil, ghee, vegetable oil, really anything will do, but you only need a little bit)

After about two minutes, fill up your pan with spinach. Cover, toss occasionally. If you want to add more once the first bit cooks down, fire away!

Now you can puree it or use it as is. Stir in some cheese, herbs, cream, whatever you like. In this version I popped it into the blender with a drizzle of walnut oil and a little bit of goat cheese. Finished it off with salt and pepper and added it to a sandwich for lunch, pasta for dinner and eggs for breakfast.

The same treatment works well for kale or chard, just vary the spices depending on what you like!