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I ate my spinach

by FigTree

Tendergreen Mustard Spinach has been grown and eaten. If you wanna know how to get your kids to eat it... one word - BUTTER.

I am feeling very proud of myself this week as I not only grew a very interesting variety of spinch but I got my kids to eat it. 

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I had never heard of this variety of spinach before, but it was tender and a little bitter which was perfect for the pasta that I made (RECIPE BELOW)  Just so you know, I have no idea what i am doing in the garden, or the kitchen, so don't think I am getting all Martha on you (don't be offended Martha - I love you). 

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I bought this spinach 'KOMATSUNA' at the Seattle Tilth Edible Plant sale a month ago and put it in dirt, one month later I am cooking it and eating it.  Who knew?

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I'm gonna give you the recipe, but sorry, no picture of the dish to make your mouth water - we ate it too dang fast, slurping up the noodles and chomping on the mushrooms.  I call this dish that I made up:

 

Pasta and greens with so much butter your kids will actually eat it.

 

1 box - Linguini (or any kind of pasta you can slurp)

1 container - crimini mushrooms (again, any kind of mushroom will do) cut in half

1 - red onion chooped

3 cloves garlic

3 TBS - Butter (I used more butter, but it was a little offensive)

2 TBS Olive Oil

1 cup - white wine

A whole bunch - Tendergreen Mustard Spinch (now I know you're never going to find this so any green will do such as Bok Choy, Spinach or any leafy green)

Optional: Grated Parmesean Cheese (I use a ton of it, but I could eat blocks of cheese by myself.  Use your best judgement).

STEP ONE:

  • Cook the pasta in well salted water. Save a cup of reserve water. Drain and put pasta in a bowl.

STEP TWO

  • Chop up onion, mushrooms, and garlic.
  • Using the same pan as you cooked the pasta in and on medium heat heat the olive oil.
  •  Saute all veggies except the spinch for 3-4 minutes. 

STEP THREE:

  • Add the cup of white wine, and butter to the veggies and turn heat to low, cook for one minute. 

STEP FOUR:

  • Add Pasta back into the pan. 
  • Add Spinch or other leafy green and stir everything together. 
  • Cover and cook for one minute. 
  • Add cheese and serve... do I really need to tell you to add salt and pepper? 

 

Tags

recipes, spinach, greens, mushrooms, onion, pasta

comments

I have spinach growing on my front porch in a container, and I can't wait to eat it, too. Love your recipe, btw :) Thanks for sharing it!
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Dawniemom commented on 05/17/10
I actually made this and it was sooooo very good. Didn't seems too buttery either!
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Seedling replied: on 05/18/10
That is a lot of butter- but I like to think that the French use a lot of it, so why not us?
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HeartOfTexas commented on 05/03/10
I will have to buy the greens, but this is a cool recipe and seems pretty easy. Will try and let you know how it goes.
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Seedling commented on 05/03/10
Your garden boxes are looking really good! Haven't grown any spinach leafy greens this year b/c of the heat of Los Angeles. I didn't think it was cool enough to grow it here... maybe I'm wrong though! Thanks for the recipe- looks good, and I love butter too!
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nematode commented on 05/03/10
Your editorial comments on the recipe make me laugh!! My kids would love this one too - anything with butter is a winner here. Do you think the recipe would work with swiss chard? <br/>
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gardengirl commented on 05/01/10
yes! I would cook the swiss chard a little bit longer though- I think it's tougher than this stuff. If you do it, please let me know how it goes! :)
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FigTree replied: on 05/01/10
I will let you know - we have a lot of it at the moment - both in my garden and in the CSA box!
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gardengirl replied: on 05/01/10
when it rains it pours :)
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FigTree replied: on 05/03/10

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