friendlyoaks's Notes:
Expand3 cups Spinach Stems Ask a question about this ingredient
3 tablespoons Olive Oil Ask a question about this ingredient
1/2 pound cremini mushrooms, cleaned, trimmed and cut into ½” chunks Ask a question about this ingredient
2 shallot lobes, peeled and thinly sliced Ask a question about this ingredient
1 4-oz. can whole mild peeled and roasted chiles, cut into matchsticks 1/8” x 1” Ask a question about this ingredient
Prep the spinach stems. Do not use baby spinach leaves; you need spinach with real stems, if possible with the actual root attached. Separate the stems from leaves, and reserve the leaves for another use. Trim away any root or wood portion of the stems, but include any white/pink stem portions near the root end. Thoroughly wash the stems. Cut the longer stems into 2” lengths. Put the stems aside for the moment.
Ask a question about this stepHeat the olive oil in a skillet over medium-high heat. Add the mushrooms with a pinch of salt and cook until they release most of their water. Add the shallots and reduce the heat to medium. Cook just until the shallots are tender and the mushrooms begin turning brown. Remove mushrooms and shallots from the pan and set them aside.
Ask a question about this stepPut the spinach stems into the same pan with water just to cover and a pinch of salt. (Retain any remaining oil in the pan; don’t wipe it out.) Turn the heat to high and boil the stems until the water almost evaporates and the stems are tender. (You can add a bit more water if it evaporates too quickly.) When the water is almost gone, add the chiles.
Ask a question about this stepFinally, add the mushrooms to the mixture and heat briefly. Put the mixture into a serving bowl and stir in the crème fraiche. Serve.
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Stephanie is the Head Recipe Tester of Food52.
