Alongside the late winter leafy greens at the market this weekend were trays and trays of herb, vegetable and other spring seedlings. I managed to exercise some restraint and walked away with only three heirloom tomato plants and some spinach.
Here’s a spinach recipe to get you through until the spring produce arrives.
Lentil Almond Stir-Fry
Adapted from 101 Cookbooks
extra-virgin olive oil
6 to 8 very small new potatoes, cut into 1/2 pieces
2 cups brown or black lentils
1 bunch spinach
1/4 cup sliced almonds, toasted
1/3 cup plain Greek yogurt, thinned out with a bit of water, and salted with a pinch of salt
2 dates, pitted and chopped
Bring water to a boil in a large saucepan. While waiting for the water to boil, rinse and pick over the lentils. Add the lentils and cook for around 20 minutes until they are tender. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add potatoes, cover and cook until they are softened, about five minutes. Remove the lid and turn up the heat to medium-high and cook until potatoes are a bit golden. Add lentils, almonds and spinach and cook until spinach is wilted. Turn onto a platter and drizzle with yogurt. Sprinkle with remaining almonds and chopped dates.