San Francisco's Little Joe's Special
Jul. 2nd, 2012 09:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wendelah1 in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomMy husband needs extra potassium in his diet. Cooked spinach is one of the few hi-K+ foods he'll eat. This is quick, easy and cheap. Best of all, my family loves it.
SAN FRANCISCO LITTLE JOE’S SPECIAL
Yield: 4-6 servings
1 pound fresh spinach, washed, blanched and coarsely chopped, or 10 ounces frozen chopped spinach (I doubled the amount of spinach and used both.)
3 tablespoons vegetable oil (ridiculous! I used a single tablespoon.)
1 onion, chopped
1 pound lean ground beef
Salt
Hot sauce (I used hot pepper flakes and generous grindings of black pepper)
4 eggs, lightly beaten
¼ cup grated Parmesan cheese (Left this out-didn't miss it)
Hot buttered toast (Maybe if you're serving it at brunch? I served it with brown rice for dinner)
1. If using fresh spinach, drop into a pot of rapidly boiling water for less than a minute. (I just used the microwave, nuked on high for a minute.) Drain well, and chop coarsely. (I tore the larger leaves up before nuking it. There is no need to chop. imho) If using frozen spinach, thaw in the microwave; squeeze out any excess water. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion; cook until soft, maybe five minutes. Add beef, mixing it with the onion and breaking it up into small bits with a fork, about ten minutes. Cook until redness is gone.
3. Add spinach and mix well. Cook, stirring, for 2 to 3 minutes, then add salt to taste. Mix a dash or two of hot sauce with the eggs, then pour the eggs over the beef mixture and stir until they are set. This takes less than a minute. I sprinkled the hot pepper flakes in at the end, and then added s little freshly grated nutmeg. It tasted nice with the spinach.
4. Transfer to a warm platter, sprinkle with cheese and stir. Serve with toast (or rice or whatever), passing the bottle of hot sauce at the table.
Per serving: 390 calories; 26g fat; 8g saturated fat; 285mg cholesterol; 33g protein; 6g carbohydrate; 2g sugar; 2g fiber; 280mg sodium; 180mg calcium.
Adapted from “Lost Recipes” by Marion Cunningham (Knopf, 2003) I own six of her cookbooks and use them all of the time.
Yield: 4-6 servings
1 pound fresh spinach, washed, blanched and coarsely chopped, or 10 ounces frozen chopped spinach (I doubled the amount of spinach and used both.)
3 tablespoons vegetable oil (ridiculous! I used a single tablespoon.)
1 onion, chopped
1 pound lean ground beef
Salt
Hot sauce (I used hot pepper flakes and generous grindings of black pepper)
4 eggs, lightly beaten
¼ cup grated Parmesan cheese (Left this out-didn't miss it)
Hot buttered toast (Maybe if you're serving it at brunch? I served it with brown rice for dinner)
1. If using fresh spinach, drop into a pot of rapidly boiling water for less than a minute. (I just used the microwave, nuked on high for a minute.) Drain well, and chop coarsely. (I tore the larger leaves up before nuking it. There is no need to chop. imho) If using frozen spinach, thaw in the microwave; squeeze out any excess water. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion; cook until soft, maybe five minutes. Add beef, mixing it with the onion and breaking it up into small bits with a fork, about ten minutes. Cook until redness is gone.
3. Add spinach and mix well. Cook, stirring, for 2 to 3 minutes, then add salt to taste. Mix a dash or two of hot sauce with the eggs, then pour the eggs over the beef mixture and stir until they are set. This takes less than a minute. I sprinkled the hot pepper flakes in at the end, and then added s little freshly grated nutmeg. It tasted nice with the spinach.
4. Transfer to a warm platter, sprinkle with cheese and stir. Serve with toast (or rice or whatever), passing the bottle of hot sauce at the table.
Per serving: 390 calories; 26g fat; 8g saturated fat; 285mg cholesterol; 33g protein; 6g carbohydrate; 2g sugar; 2g fiber; 280mg sodium; 180mg calcium.
Adapted from “Lost Recipes” by Marion Cunningham (Knopf, 2003) I own six of her cookbooks and use them all of the time.
no subject
on 2012-07-03 04:51 am (UTC)Toss a handful in an oiled saucepan (whatever fat works for you). Add two eggs and cook all together with salt. Toast an English Muffin and butter. Eat egg/spinach mixture either between the halves as a sandwich or cut in half and eat as two open-faced sandwiches.
no subject
on 2012-07-03 04:55 am (UTC)no subject
on 2012-07-03 04:57 am (UTC)no subject
on 2012-07-03 05:24 am (UTC)I've been known to eat a 10 oz box of frozen spinach for lunch, either nuked with salsa and a dollop of sour cream as garnish, or sauteed with diced onion and a few strips of bacon. I like to add it to a frittata, also, but never thought of adding eggs to it in other dishes. Thanks for the idea!
no subject
on 2012-07-03 05:35 am (UTC)CC
no subject
on 2012-07-03 05:40 am (UTC)no subject
on 2012-07-03 02:01 pm (UTC)no subject
on 2012-07-03 09:42 am (UTC)no subject
on 2012-07-10 11:04 pm (UTC)