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Garlic Sauteed Savoy Spinach
Garlic Sauteed Savoy Spinach
Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
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Spring Lettuce Salad with Roasted Asparagus
Spring Lettuce Salad with Roasted Asparagus
One 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler. Preheat the oven to 450°. On a rimmed baking sheet, toss the asparagus with 1 tbsp. of the oil and lemon zest and season with salt/pepper. Roast asparagus for about 8 min, until just tender and the tips begin to turn brown. In a small bowl, whisk the lemon juice with the mustard and the remaining olive oil. Season with salt/pepper. In a large bowl, toss lettuce with all but 2 tbsp. of the dressing. Arrange on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve.
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Grilled Scallions
Grilled Scallions
Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.
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