I went out on a limb and made them a batch of Jessica Seinfeld (my new food guru)'s Green Eggs.
My kids loved them so much that they ask for them frequently! The first time I made them (for our muted celebration of St. Patrick's Day), I was pretty dubious.
These babies are green.
I had used frozen chopped spinach, and the results looked like I had scraped them off of the mulching blade of the lawn mower. (If we'd had any grass, that is.) But to my amazement, they ate them... and liked them!
Yesterday, I used fresh baby spinach leaves (as called for in the Deceptively Delicious recipe) and the results were still golf course green, but much more appealing to my personal visual sensibilities. (Sorry, no photos.) And the flavor! (Think spinach souffle. They really are awfully good!). Spinach-hating Junie B. actually did most of the preparations, and she was very proud of her efforts. The quote above is from her, and no one is more amazed by that than I am!
Taz's reaction: "Umm! Make these again, Mommy, ok?"
They're pretty simple, really:
- Wilt a bag of baby spinach leaves in a teaspoon of butter over high heat; add 2 T milk and continue to cook on high until the milk evaporates (2-3 minutes).
- Puree in a food processor and cool slightly.
- Whisk together 3 eggs and 2 egg whites with a bit of salt; add the puree.
- Cook over medium heat in the same pan as before, with another teaspoon of butter.
- Serve them to your kids and be amazed! (Age may be a factor here--the older, the less adventurous, I'd wager. Their loss--they're really good!)
(They're especially good eaten with home made wheat toast, made with this recipe from Artisan Bread in Five Minutes a Day--I just substitute whole wheat flour for half of the flour called for in the recipe. Or try wrapping them in a whole grain tortilla--maybe with a sprinkle of your favorite grated cheese!)
Oh, I know what you're thinking.
You do not like them. So you say.
Try them! Try them! And you may.
Try them and you may, I say.