Épinards Tombés
I tasted this simple bleeding of two green vegetables at Irene Weil’s home in Nice (see page 170). Always a big hit, it is colorful, delicious, and a perfect vegetable dish, particularly for Passover. “You can make this dish with fresh peas, green asparagus tips, fava beans—the list is endless,” said Irene.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Wash the spinach well, and leave some water on the leaves. Put in a pot, heat, and stir until the spinach is just wilted, or “tombé.” Then add 1 tablespoon of the oil and the garlic, heat, and stir. You may have to work in batches. Sprinkle with sea salt, and heap everything, liquid included, together in a casserole and keep warm.
Step 2
Slice the zucchini in rounds, heat the frying pan with a little oil, and sauté for a few minutes. When soft, mash.
Step 3
Toast the pine nuts in a dry frying pan over medium heat for a few minutes, or until golden.
Step 4
Drain some of the liquid from the spinach, transfer the spinach to a serving platter, top with the zucchini pieces, and sprinkle with the pine nuts and the mint.
