Suzanne’s spinach balls
with Suzanne Dunaway
(MORE RECIPES FROM SUZANNE.…Local, national, international….)
The spinach is so lovely now and can be used for so many things, soups, tartes, souffles, etc.
For the hot weather that has suddenly appeared I love these:
The spinach (or blette or greens of any kind) mixture may be done in the bowl of a food processor, everything thrown in and pulsed just until happy with one another.
- 1 kilo of fresh spinach, wilted in a little salted water until tender, drained very, very well, then chopped fine by hand or in a food processor
- 2 spoons of sweet onion, grated or chopped fine
- A pinch of fresh nutmeg
- Juice of half a lemon and a little grated peel
- 2 spoons of extra virgin olive oil
Mix all the ingredients together in a bowl. With your (washed) fingers) take small golf-ball pinches of the mixture and press it into a round ball, squeezing out extra juice if some remains. You want fairly dry golf balls/mouth-size for serving ease. They disappear fast so make sure you have enough for however many you are serving.
After having formed your ‘balls’, place them on a serving plate and squeeze a bit more lemon over them, and sprinkle with salt and pepper.
You may also sprinkle them with grated hard-boiled egg for additional taste. Or you may put the egg in the mix, but I like the look of it on top.
Chill before serving. As I mentioned these are very easy to eat—even kids like them! A good way to get them their Popeye vegetable.
ABOUT THE WRITER
Suzanne Dunaway loves “cooking and painting, gardening, singing, playing the piano, her husband’s ex-wife, her two very individual step-children and six step-grandchildren, and she has strong opinions about cooking with indiscriminate dry spices, sprouted garlic, or green peppers, and ordering cappuccino in Italy after 10AM.”
She regularly shares with P-O Life readers her PO-inspired culinary creations.
With many strings to her bow, she is also an artist and columnist, with two published cookbooks and a talented and exciting writer.
Get a copy of her ‘No Need to Knead: Handmade Artisan Breads in 90 Minutes’ here
Or her 5 star rated book ‘Rome, at Home: The Spirit of La Cucina Romana in Your Own Kitchen’ here