Arugula and Spinach Stir-Fry (with a bonus lesson on herb-infused oils!)

People are always looking for ways to use up spring and summer greens. This recipe, from one of our CSA members, is another great one to have on hand.

But first, let me talk about one of the ingredients in this recipe: sweet-basil-infused olive oil. Infused olive oils can be very expensive and often found only at specialty stores. However, they can be made very easily and cheaply at home. I actually prefer to make it myself because you can control what types and how much of every flavor goes in. Plus, you can come up with your own herb combinations and get really creative! And an added bonus: bottles of your own herb-infused oils make wonderful gifts.

Use about 1/4 cup of fresh herbs for every cup of olive oil. You can roughly chop the herbs to help release the flavor, or leave them whole (especially if you want to leave the herbs in the bottle for decoration). Heat the oil up to about 200 degrees F (I use a candy thermometer clipped to the side of the pan for this) with the herbs included. Cook at this temperature for 10 minutes. Remove from heat, strain herbs if desired, and pour into a sterilized glass bottle. I recommend not using a jar with a wide opening for easier pouring, and not using anything with a metal top - this might add a metallic taste to your oil. Use a bottle with a plastic or cork topper and make sure that the opening is completely sealed. Let sit for about 48 hours before using. If you add raw herbs to your oil as decoration after cooking, make sure to refrigerate - the water content of the herbs can promote bacterial growth in room temperature oil. If you do not add raw herbs, you can store your oil in the fridge or with your other oils at room temperature.


Arugula and Spinach Stir-Fry
Courtesy of Jed Fahey

Use about two cups of spinach and two cups of arugula, coarsely chopped. Heat sweet-basil-infused oil in a wok, and add arugula and spinach, sauteing for about one minute. Add 1/4 cup amontillado sherry and 1/4 cup white balsamic vinegar, and then steam it down for another minute or two. Serve with couscous, quinoa, or any one of your favorite starches!



Photos courtesy of Benjamin Chun, sweet mustache (respectively) - Flickr.com

Palak Paneer (spinach)

I used two shares worth of spinach (I traded in my garlic scape for a 2nd spinach, via the handy new swap-box feature) to make Palak - minus the Paneer, since I didn't have any cheese. Delicious! Tonight, if I'm feeling adventurous, I may try the same recipe but with chard instead.

From allrecipes.com: http://allrecipes.com/Recipe/Absolutely-Perfect-Palak-Paneer/Detail.aspx

6 tablespoons olive oil
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
2 dried red chile peppers
1/2 cup finely chopped onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 cup sour cream
3 pounds fresh spinach, torn
1 large tomato, quartered
4 sprigs fresh cilantro leaves
8 ounces ricotta cheese
Salt to taste

In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.

Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.

In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.

- Brent