ROAST SPINACH CROWNS W/ BRUSSELS SPROUTS AND BACON
If I’m cooking spinach I prefer the bigger, more robust leaves of English spinach opposed to the delicate salad leaves you can buy pre-packed at the supermarket. The leaves stand up better to heat and, when bought in big bunches, work out to be much cheaper. The added bonus though is the crowns.
Part of the vegetable we usually throw away, the crowns are in fact delicious and very easy to prepare. Simply washed and roasted with olive oil, the strong mineral flavour of spinach is softened and they take on a lovely bitter-sweetness. I especially like the tender stems very slightly charred.
Wonderful in warm salads, stir fries and pasta sauces, spinach crowns shouldn’t be overlooked as legitimately delicious. This warm salad recipe shows them off at their best, sweet-roasting them with bitter-green counterparts and adding bacon as the perfect salty accompaniment.
Prep time: 40-50 minutes
4 large spinach crowns
15 brussel sprouts
4 rashers bacon
1/2 cup leftover chicken
4 garlic cloves
1 large shallot (0r 1 small red onion)
Salt and pepper
Preheat your oven to 180C.
Fill the sink up with cold water and thoroughly wash the spinach crowns. While they are draining halve the brussel sprouts and place in a medium size roasting pan. Roughly chop the shallot and add this to the sprouts with the drained spinach crowns. Next, chop the garlic and sprinkle over the vegetables. Drizzle on some olive oil and season with salt and pepper, before covering with tin foil and placing in the oven for 30 minutes.
Meanwhile, fry the bacon over a low heat. Once it’s cooked, chop into strips and set aside.
Finally, take the foil off the vegetables and cook uncovered for a further 10 minutes to gently caramelise the sprouts.
Sprinkle over the cooked bacon, add the leftover chicken and roughly chopped walnuts and serve immediately.
Dried cranberries would add a festive touch. roast spinach crowns
Squeeze over half a lemon for freshness.
This warm salad would make a wonderful accompaniment to roast chicken or pork. roast spinach crowns