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Old 05-30-2014, 10:08 PM   #11
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I love my spinach and kale done like this, I've even used arugula when I didn't have the first two. I always top mine off w/ a poached egg as well. And it's dinner at least one a week! ;)
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Old 06-02-2014, 01:49 AM   #12
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Think this would work with Swiss Chard? We will have large amounts of that from
our garden this summer.

I love fried eggs over spinach with a little parm. cheese and fresh tomatoes. yum
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Old 06-02-2014, 08:12 AM   #13
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Quote:
Originally Posted by shells4 View Post
Think this would work with Swiss Chard? We will have large amounts of that from
our garden this summer.

I love fried eggs over spinach with a little parm. cheese and fresh tomatoes. yum
I think it would work with any sturdy greens.
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Old 06-02-2014, 08:39 AM   #14
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I love swiss chard but when I planted it, the rabbits ate it all. Bummer.
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Old 06-02-2014, 09:36 AM   #15
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CarolPa: Get a small .22 varmint rifle and just pick off those cute little fuzzy rodents, one by one. (Don't worry, just funnin' all of you animal lovers!) {:-D]
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Old 06-02-2014, 04:59 PM   #16
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Spinach is one of my favorites and since I've been on rat poison it's good for me if I drink a few more then I should.

I usually have it in a salad or just steam it until wilted, add butter S&P and it's good to go.

This recipe looks good and I'll give it a try. How can you go wrong with onions and garlic?

What is/are "Italian Seasonings"? Is it a certain mixture of herbs? Italy has many varied dish's and I'd like to know what flavor profile I'm shooting for here.

Now as far as those rabbits go........ A .22 is a great suggestion. They are tasty and I'll bet you can even find a recipe for them with spinach or other greens.
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Old 06-02-2014, 05:21 PM   #17
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Italian seasoning is just what it sounds like, a mixture of various herbs like oregano, basil, thyme, marjoram... what you might add to a spaghetti sauce. It used to be my goto seasoning when I felt like spicing up some green beans or other veggie I was sauteing, but then Herbs de Provence came into my life I still keep some Penzeys Italian seasoning on hand though.
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Old 06-03-2014, 01:50 PM   #18
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For people that like spinach (or for those that won't eat it any other way) try this:

Salt
1 lb. baby spinach (about 16 loosely packed cups)
2 Tbs. plus 1 tsp. toasted sesame seeds
1 tsp. granulated sugar
4-1/2 tsp. soy sauce
1 Tbs. unseasoned rice vinegar
1/2 tsp. Asian sesame oil

Just cook the spinach in a little water--- squeeze really dry. (I've used frozen spinach as well)

Then play with how much of the seasonings you use. I probably add a bit more sugar. Serve cold or room temp.

The directions on this site sound too complicated. It really isn't.

Japanese Spinach with Sesame and Soy
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Old 06-03-2014, 06:26 PM   #19
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Thanks Pac. I figured that was such. Just didn't know if there was some set ingredient list in set proportions that was called "Italian seasoning".

Cave that looks good too.
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Old 06-05-2014, 06:26 PM   #20
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Sometimes I use pierogies as a side dish, not more than one, tho. Usually steamed brocolli or raw cauliflower with cheese dip works.
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