Last night we tried a new variation on the “Kale with raisins and pine nuts” recipe – Bordeaux spinach with dried figs and walnuts.
The dried figs had been around awhile, and I wanted to use them. We ended up with a lower spinach to fig and walnut ratio than I would have liked – especially considering how much spinach evaporates when it hits a hot pan.
The variation worked well, however. (Thanks, Cartoon Kitchen for a great, flexible recipe!) The spinach and walnuts were terrific, but I probably won’t seek out figs for this dish again. They have a rich, mellow flavor, but the chewiness and seediness are a little distracting.
We ate our spinach with some yummy roasted butternut squash…
… and reflected on how pleasant it is to eat food that’s this good for you and enjoy it.