Get your iron

Jan 13, 2011 21:25

I modified and combined these two recipes:

http://smittenkitchen.com/2006/08/a-44-clove-ticket-to-a-happier-place/

http://orangette.blogspot.com/2008/04/that-easy.html

They are both awesome as is, but I wanted something dairy free/low fat and where the eff am I going to get green garlic in January when the city is iced to hell and back?

So. You need:

2 heads of garlic
Better Than Bullon's brand of No-Chicken chicken stock
1 small yellow onion
Salt
Maybe a little pepper
Spinach (about 1 bag/9oz, baby is probably better)
water

prep:
Roast one head of garlic in the oven via your preferred method for doing this. Let cool and slip the cloves from their skins.
Slice up the cloves from the other head.
Slice your onion up

Put 1c water and your preferred amount of stock base in a pan, bring to a simmer over low heat. Put in sliced raw garlic and sliced onion and simmer for about 20 minutes, or until the onions start to dissolve.

Add roasted garlic and 1.5 c of water and possibly more stock base, depending on your tastes.

Let simmer 10-15 minutes.

Turn off heat to pan.
Shove the spinach in as best you can (I had to do it in batches, stirring and adding more as the previous batch wilted)

Once the spinach is all in, either puree in batches in a blender or food processor or jam a stick blender in there. (I must confess that I got one for xmas so I've been blending as much as I can) It should be as smooth as you can reasonably get it. It will also be bright green. Taste and correct with salt and add a little pepper if you're so inclined. Then eat!
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