Both our children are big vegetable lovers, but spinach has never been high on their list of favorites. They’d eat it, but with little enthusiasm. In fact, they both said that if they had to eat spinach, they would prefer the primative, field spinach of West Africa over the varieties found in Europe and the U.S. But then again, our son likes field corn (not sweet) roasted by rotating an ear in a large can of hot charcoal until blackened. I wish I had a picture.
Feeling anemia setting in, I made a large pan of spinach just for me today. This dish could go vegetarian and would be just as good without the lardons. The quail eggs are optional but I remember my Mom serving spinach with lovely slices of egg on top.
Spinach with Lardons and Red Pepper
1/4 cup lardons
1 tbsp olive oil
2 small shallots, sliced
1/2 red bell pepper, diced
1 big bag of spinach
Quail eggs, halved (optional)
Brown the lardons in the olive oil, add the shallots and pepper, then saute until the pepper is tender. Add the spinach in handfuls and cook just until wilted.