Our herbs are blooming with a definite “spring” in their step. I was watering the pots yesterday and noticed our bunch of chives were sprouting their beautiful purple flowers. I love chive flowers with their subtle oniony flavor married with fresh, floral notes. Tossed raw on top of simply sauteed spinach with a squeeze of fresh lemon this is a delightful side dish for healthy springtime eating.
Sauteed Spinach with Lemon and Chive Flowers
2 bunches raw baby spinach, washed well, ends trimmed and roughly chopped
1 shallot, minced
1 garlic clove
Juice and zest of 1/2 lemon
1 tablespoon olive oil
2 tablespoons white wine
2 tablespoons water
1/2 teaspoon red pepper flakes
Salt and roughly cracked black pepper
3 whole chive flowers
2 chives, snipped fine
In a large saute pan heat the oil and saute the shallot and garlic over medium low heat until softened. Add the red pepper flakes and zest and cook for 30 seconds then add the wine and water. Add the spinach and lemon juice. Cover the pan and cook until the spinach is softened just barely (I like a little texture, cook longer to your taste if you prefer.) Season with salt and pepper, toss to marry all the ingredients together. Spoon the spinach on to a serving dish and sprinkle the chives on top then crumble the flowers between your fingers on top of the spinach. Serve immediately.
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