Spinach with my Feta is Greek to me.
Which reminds me, spinach melange tonight:
However many cans of spinach or whatever greens, liquid well drained off.
Fry up a bunch of bacon or other source of pork fat (I keep a jar of drippings)
Or make up stock from a big ham bone & trimmings ( buy in bulk, cut up into 1lb freezer ziplocs )
Fry up onions, black pepper maybe bit of red cayenne whatever, then add whatever bits of meat (optional), turn the heat down before anything gets too dark, last minute add a mess of chopped garlic, stir fry on low get everything combined nice and pungent,
Add the spinach, one can at a time let the water steam off & away, try to get it browned a little but without burning the onion/ garlic bits.
I usually do at least a gallon at a time, divvy up into ziplocs to freeze.
Million different ways to use, as a side, added to almost anything or the main event with a starch. Add hot sauce to taste. Or cheese, or both.
Pasta, add to a jar of cheesy alfredo sauce, or red sauce whatever.
Wrapped up in flatbread or pita, inside puff pastry or an omelette feta = greek
Into any stew or soup.
Part of a veggie burger mix
Bit of sour cream, nice dip
Over potato of any sort, or couscous,
or rice, steamed or with an egg as dirty flied lice,
canned corn or carrots for nice colors and vitamins
