Lo and behold, the veg bag this week contained a huge bag of beautiful spinach just when I was thinking that was exactly what my borscht needed! To be honest it was absolutely delicious just as it was, and I would make it that way again, but it was also fantastic with some spinach in.
The leftovers of that went pretty quickly, I can tell you that much. It also inspired me to do another stew with spinach last night that turned out great as well (no photo for now, sorry, we were too starving last night! I'll see if I can get one tonight when we heat up the rest for dinner), though I'm not sure what to call it...
Hearty Stew with Potato, Spinach (and a lot of other things)
3 large potatoes
Rosemary and thyme
Chicken stock (or water + cube)
1 large can whole peeled tomatoes
1 small can white beans
1 large handful wheatberries*
Fry the lardons in a large pot, then chop and add the shallots, onion (crosswise) and leeks with a knob of butter, rosemary and thyme and S&P. Peel and finely slice the potatoes and add them in, letting them cook through a bit before adding your chicken stock (or water to fill the pot between 1/2-2/3 full and a stock cube). Let simmer while you wash and drain your spinach, then 'Henry' the can of tomatoes (see borscht post) in. Roughly chop the spinach and add a handful at a time for it to wilt down. Drain and rinse the can of beans and add, then leave to simmer for 15 minutes or so (not too much or the spinach breaks down and isn't as nice). Add in your wheatberries depending on how much time they take to cook.
We were out of parmigiano reggiano unfortunately, but I think that would have been the perfect finishing touch.
*I'm rather embarrassed to say I actually am not sure if this is the correct term in English. In French it is germe de blé, but that doesn't seem to be 'wheat germ' or cracked wheat. It basically looks a bit like sugar smacks and comes pre-cooked like brown rice, so it just takes 10 minutes to cook/absorb liquid.