|The first time I made this was a few years ago when I couldn't get escarole all year round (which is my first love and favorite to use) I then started using spinach as a substitute and loved it.|
Recently I visited my niece in Upstate N.Y. and she invited me to lunch. I couldn't believe it when I got there and she had made something so similar I posted awhile back it was mind boggling how much we cook alike, her peppers and spinach dish was fantastic! We never knew that each other made this type of dish before. Since I live in Florida and her in New York, we see each other maybe once a year.
I want to repost and dedicate this blog post to her, as she is battling breast cancer. Pamela is truly remarkable woman, mother of two small children, loving wife and wonderful friend. I had posted on my other Blogs Got Heart site her battle and fight against Lyme disease a true to life article she wrote, yet another struggle she has dealt with such remarkable strength and courage. Recently she found out she had invasive lobular carcinoma breast cancer and underwent a double mastectomy. She is recovering to get her strength back from surgery. It's been a slow recovery, more than two weeks now but finally feeling stronger by the day, eating healthy to retain her strength before she starts her next treatments. It certainly hits you right in the gut when you can read about this all day about others and it's not resonating but then you realize wow this can happen in your own family and to anyone. We ask how can this happen, why and change on many things we took for granted. Everyone needs to make time to enjoy every minute your healthy. I believe there is much more strength in prayers and asking all my readers for them to get her through this with complete healing. Anyone out there going through the same thing we are all praying for a cure for breast cancer for everyone.
Claudia and Pamela my beautiful courageous niece I enjoyed out day and lunch together!
Her courage and strength is an inspiration to all woman who battle this disease to stay strong, eat right and keep fighting and most of all keep loving life and enjoying family that's her main focus, to believe and encourage others. We are all praying for her quick recovery. Love you Pamela Colenzo Ward, you are in our thoughts and prays every day and we will continue to fight this together. We are making plans when it's all over for her and her family to vacation here with me and I plan to do a whole post on her recovery with the success of beating this cancer.
I just love this on a plate sprinkled with some toasted bread crumbs with a chunk of fresh Italian bread, sharp provolone cheese and a little vino on the side. Chianti preferred. The best starters can be side dishes for a topping on meats, used in fillings for calzones or just added to some crusty Italian bread to make a sandwich with. Try this filling with eggs to make a vegetarian omelet too. I am sure you will think of many ways to use this delicious filling or add more vegetables that you love!
3 cloves garlic
1 large bag spinach
1 bag sweet baby peppers cleaned and seeded sliced or leave whole depending on your usage
4 plum tomatoes sliced
salt, pepper to taste
cayenne pepper to taste
olive oil to cook with
slices of provolone or mozzarella
loaf of crusty fresh Italian bread
(Chianti wine to drink optional)
Optional : toasted bread crumbs see note on the bottom
optional : add mushrooms, olives, leftover cooked potatoes, leftover cooked meats, sausage etc.
In a large fry pan add 3 tablespoon olive oil and saute the garlic left whole for 1 minute turning not to burn. Remove garlic add the spinach cook until it starts to wilt. Add the peppers and tomatoes and cook until they are softened. This will now be ready to be used in a sandwich or as a filling for calzones. You can also use any leftovers to make an omelet. Serve with grating cheese and toasted bread crumbs on top and/or mozzarella slices, provolone slices cheese or both! Also delicious served as a side dish with steak, chicken or fish! Serve with crusty Italian bread and Vino! Enjoy.
To toast bread crumbs heat 2 tablespoons of olive oil in a pan on low heat. Add 1/4 cup Italian flavored bread crumbs and stir fry until heated and crispy around 8 minutes. Sprinkle on top of vegetable medley.
Thank you to all my readers for all your continued support
and prays out there and for all of you going through the same we pray for your complete and full recovery as well.
+claudia lamascolo Author