SC - Spinach (recipe)

[Robin Carroll-Mann]

I "redacted" this recipe for dinner tonight.  (I use the quotation marks, 
because it's so simple, it really needs no interpretation.)

Source: Diego Granado, _Libro del Arte de Cozina_ (Spanish, 1599)
Translation and redaction: Lady Brighid ni Chiarain (Robin Carroll-Mann)

PARA HAZER ESCUDILLA DE ESPINACAS -- To make a dish of 
spinach

Take spinach in the Spring, and wash them with many changes of 
water, taking the most tender part, and fry them with oil, or with cow's 
butter, or poultry fat.  Afterwards, finish cooking them with poultry broth, 
and dried plums, and serve them hot with their broth.

1 10-oz bag of fresh spinach leaves, stems trimmed
1 tsp. olive oil
2 oz. pitted prunes, chopped
1 cup chicken broth

Wash the spinach well.  Fry it in the oil until wilted, then add broth and 
prunes.  Simmer until spinach is tender.

Notes: I confess that I didn't bother to trim the stems; I just cooked the 
spinach a little longer.  The prunes added a wonderful note of sweetness 
to the dish.  De Nola has a similar recipe, in which he recommends 
adding raisins.

Unfortunately, I suspect that many SCAdians would look at a feast 
menu, see "spinach and prunes" and run screaming into the night.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net