Rice Bowl with Spinach & Pea Tendrils

April 10, 2014

ingredients

1 bulb of garlic oil

2 table spoons of olive oil

200 odd grams of spring onions

the correct amount of salt you like the taste

1.3kg of spinach (yes that's a fair bit)

1 (& a bit) handfuls of pea tendrils

1 tablespoon of both flat leaf parsley & mint

ground black pepperbrown

rice (or white - your choice!)

 

preparation

 

Separate the garlic bulb into cloves and remove the thick shells from the tender cloves. Chop coarsely. You should have about 1/4 cup chopped green garlic. When using the pea tendrils, sort through and discard any budding flowers or leaves and the thin ends with the tendrils.

Heat the oil over medium heat in a large, heavy lidded skillet (try saying that really fast after a glass of red or two!!), and add the olive oil. Add the spring onions, green garlic and a generous pinch of salt. Cook, stirring, until tender, two to four minutes. Working in batches, add the spinach, pea tendrils and salt to taste. Turn up the heat, and toss with tongs until the spinach and pea tendrils wilt enough to allow room for another batch. When using pea tendrils, cover and steam two to four minutes. Spinach does not require covering; just toss in the pan until it wilts and is tender and fragrant. Add the parsley and mint or tarragon, season to taste with salt and pepper, and serve with brown rice. You are done - how easy!

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