Chinese spinach is quite a looker in the vegetable universe. With its vivid green leaves centered with flames of vivid magenta, you really can't help but admire it. It's gorgeous, IMO. How many vegetables can you say that about?
For dinner, I wanted to showcase my lovely, FM purchase in all it's glory. This called for a simple preparation. Hmm… Soup would be perfect. I quickly prepared a vegetable consommé with leeks, carrots, celery, onions, garlic, mushrooms and a bouquet garni. I reduced it down by quite a bit to get a good depth of flavor sans meat (B's a vegetarian after all). Once I had that set, I dropped in some fresh egg noodles to transform my soup into a substantial meal. While the noodles were simmering away, I thinly sliced up a few cloves of garlic and fried them up in olive oil – just until they were crispy and golden brown. Gotta keep a close eye on these guys, since there's a fine line between golden brown and bitter and burnt. Ick, nobody wants that! During the last 30 seconds of cooking, I threw in my lovely spinach just to wilt it down a bit. Served the soup garnished with garlic chips and tons of fresh chopped parsley. Steamy hot soup with silky egg noodles, delicate spinach and crunchy flavor bursts from the garlic chips. Fresh vegetables don't need to be slathered in Velveeta to be tasty. Case in point.