W.hen there are lots of vegetables, the philosophy is that the fresher the better. While that may be the case, especially in the summer, cooking some veggies for longer highlights a different feature. I used to religiously cook spinach until it wilted, so that the leaves were still shiny and there was a crack at the stem. But that’s not the spinach I grew up with, or the one I resurrected in today’s recipe. When cooked longer, the spinach takes on a dark emerald color, and it becomes soft, sweet, and just as comforting as the butter beans it shares this pot with.
Buttered spinach and bean stew with toasted pine nuts
Pine nuts are worth toasting because it intensifies their nutty flavor and makes them more crisp.
Homework 10 minutes
Cook 40 min
It serves Bedroom
6 tablespoons of extra virgin olive oil
3 tablespoons (30 g) pine nuts
1 onion, peeled and chopped
4 cloves of garlic, peeled and chopped
1½ teaspoon ground allspice
1 tablespoon ground coriander
2 cans of 400g of broad beans, drained
500ml of vegetable broth, suitable for vegans
400g baby spinach
¾ teaspoon fine sea salt
1-1½ tablespoon lemon juice (that is, ½ lemon)
Boiled or steamed rice, to serve
In a large saucepan or saucepan, heat a tablespoon of oil over medium heat and, once hot, add the pine nuts. Stir for about three minutes, until golden brown, then place on a plate with a slotted spoon. Add another two tablespoons of oil to the pan and when hot, add the onion and cook for 10 minutes, until soft and golden. Add the garlic, allspice, and ground coriander, cook for another five minutes (lower the heat, if necessary, so the mixture doesn’t catch fire), then add the beans and broth and bring to a boil.
Handful by handful, add spinach to skillet; At first it will seem like it will never fit, but it will eventually wither away. Once the spinach has wilted, add the salt, stir, and simmer for about 10 minutes, until the beans are super soft and the spinach is rich, smooth, and dark green.
Stir in the lemon juice, finish with a good drizzle of extra virgin olive oil (about three tablespoons), sprinkle over the pine nuts and serve with steamed or boiled rice.