This is from Rachael Ray’s Thirty Minute Meals, which is the basis for a lot of my favorite recipes. It’s truly a desert island cookbook for me. She loves her deep green greens, and shows it with a variety of recipes–really, “assemblies”–for them.
She originally states a few greens for this: spinach as well as dandelion greens or chard. I only had chard, so that’s all I’m using here. And, yes, sadly, chard is a spring thing only in Ohio, because I like rainbow chard. I don’t know why, but the colors make me really excited.
However, if you want to use just the spinach, you could do that, making this a more “year round” salad, since you can always find spinach in a bag at the store. But if you’re going for seasonal eating, enjoy this one while you can.
(See what I mean? It’s so pretty!)
4 garlic cloves, minced
4 anchovy filets (don’t worry–they MELT! You can’t see them, only taste the wonderful saltiness they add)
3 tbsp. extra virgin olive oil
2 tbsp. capers, drained of the brine (if they’re packed in it)
A big bunch of spinach OR rainbow chard OR both. OR other lovely spring greens you have
Pinch nutmeg (I LOVE freshly ground)
1) In a LARGE skillet (because the greens take a lot of room before they wilt down), add the oil, garlic and anchovies.
2) When the anchovies dissolve, add the leaves, in batches if necessary, until all are in the pan. Add nutmeg and capers. Put a lid on the skillet, turn heat to low, and cook for 10 minutes–the leaves will cook down.
3) Serve on a platter.