Tinfoil Chef

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Is an interesting blend of tastes that I like to do once in a while. It’s a variation on the sautee’d Spinach greens that we like so much.

This one starts out with a couple stalks of celery. I cut the end off the top because the very end of it often gets dried out if you keep it around more than a day or two and it’s also the first part to start going bad. Then on the root end, I cut most of the tougher white part away. From there it’s a simple cut ‘em in half, then slice lengthwise into three or four strips depending on width. Then just chop those into small chunks. It sounds like a lot to do, but in reality it only takes about a minute and a half to two minutes from start to finish.

Before I chop the celery, I’ll start the skillet or wok heating up on high with some Extra Virgin Olive Oil. Then when I add the celery things are already hot and ready to go.

To this I’ll add a handful of diced bell pepper from the freezer. This is also a good time to toss in a bit of diced onion and / or a teaspoon of minced garlic if you want. Then I’ll chop five or ten black olives and add them.

While thats cooking, I dice a mushroom or two (it varies depending on the size of the mushroom. I’m looking for a half cup or so once it’s chopped) and add it to the celery.

Take a good handful (1 to 2 cups after it’s chopped) of fresh leaf spinach and give it a good rough chop and add it to the pan. Next up is diced tomato. About a half cup or so ought to do it.

Give this whole thing a stir and hit it with some dill weed and curry powder, simmer a minute or so and it’s done.

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