Vegetables - Alan's Cookbook

Spinach and pears
A pleasant variation on plain steamed spinach
Fresh spinach
Anjou pears
Salt and pepper
Pine nuts
Onions
Optional
Wash the spinach more than you think is
reasonable. I can’t emphasize this enough.
There’s nothing worse than biting down on a few
grains of sand that got away in an otherwise
perfect spinach dish. A big tub of water and a
salad spinner are good allies in the war against
sand.
If the pears are not quite ripe, steam them gently
for a couple minutes after you cut them into
pieces.
Peel, core and cut up the pears into 3/4” pieces.
Place the washed spinach in a hot chefs pan with
a wee bit of water to get things going. It should
begin to reduce quickly and provide its own
water. If you’re making a lot of it, add it in shifts
as the previous lot reduces. When it’s about 2/3
reduced—amazing how much it does reduce!—
add the pear pieces. Season to taste and serve.
Optional
Saute minced onions before adding spinach.
Toast the pine nuts in a dry pan and sprinkle
over.
Serves: 2 per bunch
Cooking time: 15 minutes
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