This is one of the meals Suzi is offering this season at Cooking by the Book: Pan-Crisped Chicken in Dijon Mustard Sauce with Cauliflower Gratin and Sautéed Spinach.
I’m going to post the meal in stages, beginning with the “bright” spot on the plate. The sautéed spinach is actually key to the success of this meal. You begin eating with your eyes and your nose. The plate here is brown + brown + GREEN. Intense green. Necessary green. The spinach provides a visual contrast that makes the plate richer and seemingly more abundant. And the spinach flavor, shaded with a hint of garlic, is lovely contrast to the richness of that mustard sauce and the gratin.
This dish is easily prepared, but not instantly. You are seeking to caramelize garlic and that just takes about 30 minutes in a pre-heated oven. But once the garlic is ready, you can cook in the spinach in a flash. Serve it steaming hot and enjoy that unique, if not a bit peculiar I know, flavor.
Sautéed Spinach
Yield: serves 12
Ingredients:
- ⅓ cup olive oil
- 1 cup garlic cloves
- 3 pounds baby spinach
- Salt and pepper to taste
Preparation:
Preheat oven to 400 F for 20 minutes.
In a piece of aluminum foil, add the garlic and drizzle with 2 tablespoons oil. Wrap it up so the garlic is enclosed and secure and roast in the oven until the cloves are soft and caramelized, about 30 minutes.
About 5 minutes before the garlic is done cooking, heat a large skillet over high medium heat. Add the remaining oil and sautee the spinach until just wilted. Toss in the roasted garlic and season with salt and pepper taste.
Source: Corinne Trang for Cooking by the Book