Spinach…simple…versatile…lovable veg

March through November spinach is a staple in my kitchen. In February, the sound of snow rumbling in an avalanche down the roof tiles is a sure sign that winter is thawing. Eagerly I await the first spinach harvest of the new year. When the snowdrops push their way up through the softening moist earth and then the crocuses, it is usually just a couple of weeks till the willow baskets at the farmers are heaping with my dark green friend. Spring usually greets early along the Danube by Regensburg and spinach thrives in the mild temperatures. In March, still preferring warm homey meals, I put the spinach in cheese pies, soups and risotto. As spring leaps along, I hunger for fresh spinach salads with roasted chicken and toasted pecans or zesty lemon pasta with spinach tossed in. Come summer it is not seldom that I crave a bare-naked spinach salad – just spinach leaves drizzled with vinegar and oil eaten from a flat broad plate or for the slightly less bare-naked version I slice a ripe juice dripping pear or nectarine over the top. When fall starts romancing me with her earthy hues and scents, I wilt my spinach in a heavy skillet adding only a few creamy pats of butter and a good bit of sea salt. Spinach is so versatile and fuss free. This lovable veggie asks just two uncomplicated things of you: 1. wash, wash, wash ( sand granules don´t create a pleasant crunch) and 2. don´t over cook, if you cook it at all.

Butter Spinach with homemade Apple Sauce and Dijon marinated Minute Steaks

Serves 2.5 (2 adults and a child)

1. Marinate 400gr./ approx. 1 lb pork minute steaks:

1/4 cup virgin olive oil

2 tbsp Dijon mustard

2 tbsp dried rosemary, mortar ground

Pound meat with a mallet until it is 1/4 thick. Put meat into a container, add marinade toss until meat is covered well on both sides, put lid on container and place in refrigerator for 4-6 hrs.

2. Make apple sauce:

1.5 kilo/3 lbs tart apples, peeled and cut into 1 inch chunks

3/4 cup water

1/2 cup light brown sugar

1 tsp cinnamon

1 1/2 tsp lemon juice, fresh squeezed

Put apples, water and sugar into pot, stir, cover with lid and heat till boils. Lower heat, leave covered and simmer for 20 to 30 min. Remove lid, continue to simmer until applesauce thickens. Stir in cinnamon and lemon juice, slightly mash apples. Cover and set aside to keep it warm while you prepare the spinach and cook the pork.

3. Take pork out of fridge and let sit at room temp while you go on to the next step of preparing the spinach.

Buttered spinach:

250-300gr./ approx. 1/2 to 2/3 lb. spinach, washed and spun dry

1 tbsp butter

1 tsp sea salt

1 tsp herbs Provence, dried

Wash spinach well, spin dry and pinch off woody stems. Place in large skillet over low heat (skillet should be heaped with spinach). As leaves on bottom begin to wilt, gently turn heap over with tongs or two wooden spoons. When all leaves have shrunk squeeze excess water out by gently pressing spinach into side of pan with a wooden spoon or a wooden spatula and drain off the water (alternatively you could put the spinach in a colander and press it over sink).

Melt 1 tbsp butter in skillet, which is still over low heat, carefully stir the butter into the spinach, sprinkle with sea salt and herbs. Remove skillet from heat and cover with lid or aluminum foil.

4. Heat skillet to medium high, add steaks, fry 1-2 min. on each side. Serve steaks, spinach and apple sauce on warm plates. Enjoy!