Spinach Bread, Where Have You Been My Whole Life?!?
WARNING!! Do not make this bread. It will only make you crave more of it. I got the recipe from my friend and fellow food blogger Julia Mueller who writes the wonderfully delicious blog The Roasted Root. I met her during the Diestel Turkey Ranch visit–she and her boyfriend were sitting across from Andy and I at dinner. It’s great to meet people who have heard of Paleo or even slightly follow the diet. They asked me if I had ever heard of “spinach bread”, and I said, yes, I think I had heard about it on Mark’s Daily Apple, but I never made it and kind of just forgot about it. They gave me the URL to her website and the link to the recipe. Recipe tweaks such as using collard greens instead of spinach were discussed, as well as using half spinach/half collards. Whatever you do, MAKE A DOUBLE BATCH! It’s like…”Spinach bread…where have you been all my life?” It’s not that it tastes like bread… but the texture is flexible and you can pick it up and it doesn’t fall apart… making it perfect to cut into squares or use as a wrap… a spinach blanket… oh, it’s just wonderful…
And then…what did I make to fill the bread? I met Joan and Heidi Diestel in Davis a few nights ago to buy some of their chicken eggs (not really available/distributed except in Sonora) because they are the best eggs I have ever eaten. Hey, eggs are like one of my favorite foods. I didn’t know when I would be able to meet up with my egg suppliers again, so I bought 4 dozen. I told you, I love eggs.
Instead of just eggs, Joan and Heidi sent me home with 4 varieties of ground turkey to try. They call this line of turkey product “chubs”. On Saturday night, I cracked open the regular variety and decided that since the spinach bread was flavored with sundried tomatoes and mushrooms, I would flavor the turkey with herbs and spices found in Italian cuisine. On the side, Andy and I had one of our favorite things: Parsnip Chips–which also happen to be addictive. Below is what I came up with:
Spinach Bread (this is the recipe doubled)
3 pounds frozen chopped collard greens (1.5 bags)
6 tablespoons butter or olive oil
2 tablespoon oil from the sun-dried tomatoes
10 cloves garlic
1/2 cup sun-dried tomatoes, chopped
2 cups mushrooms, chopped
salt, pepper to taste
Put the oven on at 350 degrees. Spread the greens out on a sheet pan and for 10 minutes or until the greens thaw out. Heat the oils and butter (if you are using butter) garlic, mushrooms, sun-dried tomatoes. Cook the ingredients until the mushrooms have reduced and absorbed the garlic and the oils. (5-7 minutes) You’ll be able to smell when they are done.
After you remove the greens from the over, squeeze the water out of them. Show everyone how mighty you are by doing it with your bare hands. ;). Beat the eggs in a large mixing bowl, then place the greens in the mixing bowl with the beaten eggs. Add the sauteed ingredients into the mixing bowl and mix all ingredients well, ensuring the eggs are well incorporated.
Line a sheet pan with parchment, and spread the “bread” batter across it. Bake until the bread dries out in the middle and the edges begin to brown. This will take about 40-45 minutes. Now for the meat filling!
Italian-O Diestel Turkey Patties (makes 4-5)
One “chub” Diestel ground turkey (regular variety)
2 Tbs fresh or dried basil
3 Tbs chopped garlic
2 tsp red pepper flakes
1/2 chopped onion
2 Tbs dried oregano
2 tsp thyme
1/2 cup pasta sauce
salt and pepper to season
Brown the onion in a skillet with 1 Tbs olive oil. Add the herbs to the pan and heat them slightly to bring out their flavor. Allow to cool slightly and then add the egg and the onion mixture to the ground turkey in a bowl, and add 1/2 cup of your favorite pasta sauce (we used 365 Organic from Whole Foods). Mix with your hands until well combined and form into patties. Then use the same skillet you used to brown the onion to heat some more olive oil and cook the patties. You only need to flip them one time and they will be fragile, so make sure the pan is hot and you give the patty enough time to cook on the first side. Flip and brown the other side and remove from the pan.
Then cut the cooled spinach bread and assemble your turkey patties. Top with more pasta sauce and another slice of spinach bread. And there you go!