Carrot and Spinach Saute with Green Garlic and Roasted Almonds

Carrot and Spinach Saute with Green Garlic and Roasted Almonds

INGREDIENTS:

1 bunch spinach, thick stems removed, washed thoroughly and drained

6 medium carrots, trimmed, cleaned, and sliced diagonally 1/8^th inch thin

1 small brown or white onion, halved through the root and peeled, sliced across into 1/8^th inch slices

2-3 green garlic stalks, white part only, thinly sliced

¼ cup heaping roasted unsalted almonds, chopped or cracked into medium sized pieces (If almonds are lacking “roasted” flavor, heat in a 400°F oven for 5-8 minutes or until they smell just roasted and are crisp)

1 teaspoon hoisin sauce

1 teaspoon orange juice

½ teaspoon white balsamic vinegar

1/8^th teaspoon Mexican or Korintje cinnamon (or less as needed)

Grape seed, or other high temp neutral flavored, oil, as needed

Salt as needed

METHOD:

Bring 1 quart of water to the boil. Salt the water generously, then add the carrots to the water. Cook just long enough so the carrots are no longer raw, but no soft at all. Drain and rinse with cold water to stop the cooking. Drain again and reserve.

Mix the hoisin, orange juice, vinegar, and cinnamon, whisking to ensure they are thoroughly combined.

Heat a large heavy bottomed frying pan (10-12 inches) over medium heat. When the pan is hot, film with oil. When the oil is hot, add the onion and green garlic, and toss to coat with oil and separate the strands of onion and garlic. Add the carrots and toss to combine. Cook, tossing frequently to prevent the alliums burning, until the carrots soften a little and pick up some color.

Add the hoisin, orange juice etc. mixture to the pan and swirl the pan to spread the mixture around. Add the spinach and use tongs to turn the spinach in the liquid to coat and mix with the rest of the vegetables in the pan. Cook gently to wilt the spinach.

When it is wilted, use tongs to transfer the vegetable to a platter, letting any liquid drip back into the pan.

Turn the heat up to high. Swirl and stir the pan as the liquid reduces until it is thickened a bit or there is only a spoonful or two left. Drizzle the pan sauce over the vegetables, scatter with the almonds, and serve right away.

Serves: 4

Source: Chef Andrew E Cohen