I do find these last few weeks of winter challenging – most of the winter vegetables have disappeared or are past their best and the spring ones are yet to make an appearance. But, spinach and celery are plentiful and make a warming and interesting side for any pan-cooked or roasted meat, chicken or fish.
Spiced Spinach & Celery Braise
1 onion, diced
2 sticks celery, sliced
1 tsp ground cumin
1 tsp ground coriander
¼ tsp turmeric
¼ tsp chilli powder, or to taste
1 bunch spinach, leaves chopped
1 Place onion, celery and a splash of oil in large frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.
2 Add cumin, coriander, turmeric and chilli and cook, stirring, for 30 seconds or until fragrant. Add spinach, cover and cook, tossing occasionally, for 4-5 minutes longer or until spinach wilts. Season with a grind of salt, if necessary.
So tell me, which vegetables do you use at the end of winter?
Where did the ingredients for this dish come from:
Spinach, onion: Krismaw Gardens – Hastings; JJ’s Organics: Celery – Napier; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers –
Hastings; Store Cupboard Ingredients: vegetable oil, cumin,
coriander, turmeric, salt.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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