Spinach Hilda

Post 3 of 3 during veggie week. Check out the glazed roasted carrots and crunchy roasted tomatoes if you missed them earlier this week.

This recipe comes to us from my great-grandmother whom I never met, but she was the woman my mom learned most of her cooking from, as well as other life skills. Who knows how things would have turned out if she had not been the one who basically raised my mom? She was a double amputee, which during anytime, but especially that time, meant that getting around was really hard. My mom sometimes did some shopping for her, but the family members on that side were all really big. My mom at 5’6″ was considered a runt. I am not sure how tall my great-grandmother was standing, but I do know that she wore size 11 shoes with a AAAAA width (super narrow). I have continued the line of long feet (although not as long as hers!) with really narrow feet. I also know that her bra size was something quite remarkable and my mom had to go to a special store for her…! There were lots of funny stories that seemed to come from my great-grandmother and I wish I had been able to meet her, but she passed away before I was born.

So, when I first asked my mom for this spinach recipe that I grew up loving, we had to give it a name, and so we named it after my great-grandmother. This is one of those dishes that helps non-spinach lovers become more of a fan. It is also one of those dishes that you can easily make with what you have on hand.

You can make this dish with fresh or frozen spinach. For either, you have to cook the spinach first and then drain it. Be sure to undercook it slightly since you will be cooking it a bit more in this recipe. If the spinach is in big pieces (particularly fresh), you may want to chop it slightly, but it is not necessary.

Directions for Spinach Hilda

  • 1 pound fresh or frozen spinach that has been cooked and drained
  • 1 egg
  • 1 Tablespoon flour
  • 1/2 cup chopped onion
  • 1-2 Tablespoons butter (or oil)

Make sure the spinach is cooked and drained. You can finish this up while you start the first step of this recipe, if necessary.

Heat the butter in a medium-sized skillet over medium heat. Once the butter melts, add in the chopped onion. Cook the onions until they begin to brown slightly.

Then, stir in the flour, working quickly so that it doesn’t clump.

Add in the spinach, stirring to mix everything together well. Have the egg already cracked into a bowl to make the next step easier.

Add the egg, stirring quickly so that the egg doesn’t cook until it is mixed with all of the spinach.

Continue stirring and cooking until the egg is cooked (about 2 minutes). Feel free to add salt and pepper if you like, otherwise, that’s it!

Directions for Spinach Hilda without pictures

  • 1 pound fresh or frozen spinach that has been cooked and drained
  • 1 egg
  • 1 Tablespoon flour
  • 1/2 cup chopped onion
  • 1-2 Tablespoons butter (or oil)

Make sure the spinach is cooked and drained. You can finish this up while you start the first step of this recipe, if necessary.

Heat the butter in a medium-sized skillet over medium heat. Once the butter melts, add in the chopped onion. Cook the onions until they begin to brown slightly. Then, stir in the flour, working quickly so that it doesn’t clump.

Add in the spinach, stirring to mix everything together well. Have the egg already cracked into a bowl to make the next step easier.

Add the egg, stirring quickly so that the egg doesn’t cook until it is mixed with all of the spinach. Continue stirring and cooking until the egg is cooked (about 2 minutes). Feel free to add salt and pepper if you like, otherwise, that’s it!

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3 thoughts on “Spinach Hilda

  1. Pingback: Saag Feta | fudgingahead

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