If somewhere there's a list of "must learn" side dishes, then this one is surely on it. Thinly sliced garlic, lightly toasted in butter and rich olive oil coat the spinach, offering a palate pleasing combination of flavor.
The more these Polar Vortexes keep sending an arctic chill to Maine, the more I crave soup. During the colder months, I tend to make a lot of soup, usually about 2-3 times a week. Every batch is different, but usually starts with a homemade chicken or beef stock. Veggies from the rot cellar then get chopped and added to the flavorful broth along with various herbs, spices, seaweeds, and often times medicinal mushrooms.