Épinards Tombés

Name: Épinards Tombés
Yield: 6 to 8 servings
Ingredients: 1 1/4 pounds or 3 bags fresh baby spinach; 3 tablespoons olive oil; 3 cloves garlic, minced; Sea salt to taste; 2 zucchini; 1/4 cup pine nuts; 4 teaspoons dried mint, or 4 tablespoons chopped fresh mint

December 9, 2011

I tasted this simple bleeding of two green vegetables at Irene Weil’s home in Nice (see page 170). Always a big hit, it is colorful, delicious, and a perfect vegetable dish, particularly for Passover. “You can make this dish with fresh peas, green asparagus tips, fava beans—the list is endless,” said Irene.

Recipe notes

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