GOING GREENS

Today the world is green, and so too, must be our dinner plates! It’s the time of year to sprout fresh ways with, well, fresh things. As in chard greens, beet greens, kale, baby spinach, grown-up spinach.....mix and match till your heart’s content (and, oh yes, your heart will be content). Mother Nature is helping out in the kitchen big-time this summer, so let’s take advantage.

(I’ve used spinach in this recipe, but you could happily substitute any green of your choice. Also, you will have success making it a couple of hours ahead, if you cook everything just up to the point of wilting the spinach. That way it can hang out on the stove as you get on with the rest of dinner.)

SAUTEED ONION, TOMATOES AND SPINACH

¼ cup olive oil

2 large onions, diced

1 cup sliced mushrooms

4 large garlic cloves, minced

2 large beefsteak tomatoes, large dice

8-10 cups spinach

½ cup kalamatas, pitted

3 scallions, minced

Splash of red wine vinegar

Drizzle of white truffle oil (optional, but advised)

Heat olive oil to medium high. Add the onions and the mushrooms, sauté. Sprinkle with a bit of salt and pepper. Turn the heat down slightly after the initial browning and let them go for a while, until deeply browned and sumptuous.

Add tomatoes and garlic and let them cook for about five minutes, stirring occasionally.

Toss in the spinach, kalamatas and scallions. Sprinkle with a bit more salt and pepper. Continue cooking until the spinach has wilted.

For the grand finale add the red wine vinegar and truffle oil (if you don’t happen to have truffle oil lingering in the cupboard, a bit more olive oil or a dab of butter will do the trick).

Consume with great gusto!