CSA Logbook - Spinach & Spinach

Rather than another greens-heavy share, we finally got some more substantial veggies this week.

 New veggies from week 3:

 1 large kohlrabi bulb
1 medium broccoli stalk
huuuuge bunch of spinach

 I still had a big bunch of spinach from last week, so with both bunches, I made a favorite from last year (or the year before?), saag paneer. This time I found real paneer! Quite a step up in richness from tofu.


Here's a recipe I pieced together from various other recipes:

all the spinach (seriously, the more the better)
8 oz block of paneer (or tofu, in a pinch)
1 large onion, diced
small chile pepper, minced (optional)
2 cloves of garlic, minced
1 Tbsp ginger, grated or minced
2 Tbsp butter, divided
1 tsp garam masala
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp cumin seed
1/2 tsp turmeric
1/2 cup water
1/4 cup half and half or milk

Brown the paneer on both sides in a frying pan. Blanch the spinach in a large pot of boiling water, then drain. Once cool enough to handle, squeeze out as much excess water as you can. Finely grind the spinach in a food processor.



In the meantime, melt 1 Tbsp butter in a frying pan. Add the cumin seeds and cook until fragrant. Add the onion and let cook until fairly soft. Mix in the garlic, ginger, chile, and spices, and cook until fragrant.





Stir in the spinach and paneer, and cook for a few more minutes. Add the water, milk, and remaining butter, and let it simmer for about 5-10 minutes, stirring occasionally. Serve with naan or rice.



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