Skip to main content

What do you do when your spinach bolts?

A while back Cynthia posted this about our cold frame. Well, the weather is changing here in Northern Virginia and the cold weather greens are very near the end of their cycle. In fact, the Red Cardinal spinach was on its way to bolting and we needed to do something with it before it sent all its energy to seed production. The spindly red stalks still had plenty of tender green leaves on them -- we just needed to come up with the a good way to use them.  (Many thanks to the mighty Margaret Roach of the uber garden blog A Way to Garden for suggesting Red Cardinal spinach.  It's easy to grow, beautiful, and doesn't turn bitter when bolting.)   

So, where does a creative cook go for Meatless Monday inspiration, when the cook actually has a little time to ponder such on a Monday? In Cyn's case it is often to one of her favorite cookbooks devoted to vegetables, the aptly titled Vegetables, by Charlie Trotter. What she found was a recipe that included, polenta, greens, and portobello mushrooms as the main components. It also contained pomegranate seeds and a pomegranate vinaigrette made from the fruit's juice. Since pomegranates are not in season here, it got Cynthia thinking about how she might modify the recipe both to our tastes and to use what was seasonably available to us. In the end, the recipe she created was certainly inspired by Chef Trotter but is, in fact, her own.

Ingredients (the polenta) 
  • 2 cups water
  • 12 oz can of 2% evaporated milk
  • 1 bay leaf
  • 2 tso Better than Bouillion No Chicken base (can sub water)
  • 1 cup polenta
  • 1/2 cup whole kernel corn, frozen works better than canned
  • handful (to your taste) of cheese, grated (we used sharp cheddar)
  • chopped chives to taste (optional)
Preparation (the polenta)
  • Add water, evaporated milk and bay leaf to a sauce pan and bring to a boil
  • Whisk in polenta, cook for 10 minutes stirring regularly
  • Add corn, cook until polenta is done (taste it!)
  • Add cheese and chives
  • Turn out mixture onto a plastic wrap lined 1/4 sheet pan and shake to level, smooth with spatula if necessary
  • Cover with plastic wrap and chill for at least one hour  
  • When fully chilled, cut circles from the polenta sheet
  • Fry on each side in a light coat of butter until golden brown, med high heat

Ingredients (the vinaigrette)

  • 1/2 cup POM Wonderful juice
  • 2 tbsp balsamic vinegar
  • ~1/4 c Extra virgin olive oil
  • salt
  • pepper
Preparation (the vinaigrette)

  • Combine POM juice and vinegar in a sauce pan and reduce on high heat to 1/3 original volume
  • Whisk in about 1/4 c olive oil a little at a time to emulsify, salt and pepper to taste
Ingredients (the greens)

  • 4 good handfuls of spinach leaves (you can certainly use other greens if you like), Chef Trotter uses mizuna and tatsoi
  • 1 tbsp water
  • 1 tbsp butter
  • salt

Preparation (the greens)

  • Add water to a saute pan and bring to a boil
  • Add butter and spinach
  • Reduce heat to medium high
  • Stir constantly for 1-2 minutes (this will depend on how wilted you like the greens)
  • Salt to taste

Ingredients (the portobellos)

  • 2 large portobello mushrooms, gills removed and washed clean
  • 1 ttbsp butter
  • salt
  • pepper
  • 1/4 cup-ish port wine (sub any tasty wine or omit this step)
Preparation (the portobellos)

  • Cut potobellos into 1/4 - 1/3 inch strips
  • Season with salt and pepper
  • Butter grill pan and heat with medium high heat
  • Grill about 1 minute on each side
  • Deglaze pan with port wine

Ingredients (something a little extra)

  • 3 shallots quarterd
  • salt/pepper
  • EVOO
Preparation (the shallots)

  • Toss ingredients together in shallow roasting pan
  • Roast at 350 degrees until wilted, tender and slightly golden, about 15 minutes

Assembly (the final dish)

  • Plate greens first
  • Layer on polenta cakes
  • Top with portobellos 
  • Drizzle vinaigrette around greens
  • Add shallots as garnish (Cyn also hit the dish with chive and thyme blossoms)
  • Serve hot

Just as a frame of reference, here is the picture from Charlie Trotter's cookbook.  Clearly we were much hungrier!


  1. Mmmm, this recipes includes all the foods that I love. Thanks for sharing!

  2. I think I can even get Hussyband to eat this one....we tried Meatless Mondays for a while but he said it made life now there is just a meatless Day once a week, when he least expects it!

  3. Interesting, because we think it's the opposite. We eat meatless several days a week anyway, but by focusing on Monday as special it kind of forces us to consider doing something a little different each week. Know what I mean?

  4. I don't mind eating spinach right before or right after it bolts... Just not raw


Post a Comment

Popular posts from this blog

Oven Roasting Fresh Tomatoes for Pasta Sauce

A while back I wrote a post about using the preserved tomato sauce from 2008 that we still had in our pantry. It was the last jar of what was the best tomato crop we have grown -- to date. This weekend we picked and roasted the first batch from this year's garden with high hopes that we could match the richness of flavor from that magical year.

I wanted to share the process, especially since it's so simple, at least up to the canning, which I won't cover here. Those of you that can know it's not really hard, just a little time consuming.

The first step is pretty obvious, get yourself some tomatoes. We like to grow our own, but you can also buy them from a farm or farm market. Here's a little tip if you decide to buy -- offer to buy the "seconds", you know, the less than perfect tomatoes that everyone else has passed on. They can have blemishes, partial spoilage and even the occasionally bug hole. Don't worry, you're going to cut away any bad par…

2008 was a very good year....

...for tomatoes in Newburgh, NY. That's where we lived then and where we grew, roasted and canned tomato sauce. We actually did that every year but there was something magical about the quart mason jars full of that 2008 vintage. Last night, as part of Meatless Monday dinner, we opened the last one.  Nearly 4 year old tomato sauce you say? Isn't that, um, dangerous? Not at all if the jars are initially prepared correctly, the canning process is carried out properly and the seal remains intact. It was both exciting and a little sad to crack open that seal, but the finished meal made it all worth it. Cynthia's original recipe was a perfect use for that special vintage.

Herbed Crepes with Ricotta, Spinach and Chard Filling
Ingredients (crepes) 1 cup AP flour1 cup + 2-4 tbsp liquid of your choice, could be stock, milk, beer, water or any combination thereof - I used 1 cup Better than Bouillon No Chicken and 3 tablespoons of Duck Rabbit Milk Stout beer3 large eggs2 tbsp unsalted q…

Authentic Unbeatable Swedish Meatballs!

Think Ikea, But 100 Times Better
A Guest Post by Anneli from Delicieux
I am delighted to be back here on A Reluctant Foodie doing another guest post for Al. Our last challenge (Stuffed Peppers) was such fun that we decided to do it again and this time I suggested 'Balls"!

'Balls' was a fun choice as it gives such a large scope for experimenting - meatballs, fish balls, rice balls, chocolate balls, ice cream balls...the possibilities are endless. Not to mention the childishness of repeatedly writing 'balls'!! (and yes, I'm 36, not 3!)

In fact, I had no trouble at all deciding which 'balls' I was going to make, it was inevitable. I am half Swedish and I was brought up in a house where certain Swedish foods were regulars at our table. I was aware of Ikea and their meatballs before the rest of the world began their love affair with them.

My Mormor (Grandma) used to make them fresh and serve them with dollops of sweet lingon berry sauce, boiled potatoes …