Tuesday, August 14, 2007

Spinach, but red

Red spinach is so pretty, I don't know whether to eat it or use it as a centerpiece. Like a beet, it turns the water bright pink when you cook it. It has a strong, leafy flavor like kale or collards. In other words, it is just about perfect. If I could train it to jump in the frying pan and cook itself up with some olive oil, garlic and chopped onions, it really would be perfect.


m said...

hmmm... I don't know....

I think my version of perfect would be if it were baked into a quiche with lots of cheese.

kopisusu2 said...

Mmmm, that sounds good too ... but cheese is so expensive here, it's kind of a special-occasion thing (other than the plastic-wrapped slices, which of course are cheez, not cheese).

ashwini said...

hello Kopisusu,
Yes ofcourse, you can cook this leaf along with chopped onions, garlic, ginger, etc. And once you try that recipe, I bet that you'll surely fall in love with it. Well, we South Indians cook a dish named Spinach wet fry ('Cheera thoran' as we name it!). We cook this dish with grated coconut, cumin seeds/powder, etc.

Since, I'm on my way to create a blog with recipes from my kitchen I was in search for a good quality image of Red Spinach. And eventually, was led into your blog! Hence, along with this comment I would like to seek whether you would grant me the permission to use this 'Red Spinach' image!
Please feel free and respond frankly!

with regards
Ashwini Mathew