Traditional yellow piki bread w/ spinach greens in tuitsm
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Unsalted butter |
| 2 | tablespoons | Dried tuitsma flowers, *OR* |
| 1 | tablespoon | Dried lemon thyme |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 2 | cups | Veal stock |
| 1 | Bunch large spinach leaves, thoroughly washed, stemmed, and drained (about 4 cups) | |
| 6 | Yellow cornmeal PIKI breads | |
Directions
In a saucepan over moderate heat, melt the butter. Add 1 tablespoon of the tuitsma (or ½ tablespoon lemon thyme), salt, and pepper; cook 2 minutes. Add the stock and simmer briskly until it is reduced by half.
Stir in the spinach leaves and simmer 1 minute more. Spoon the spinach and sauce onto large serving plates. Place a Piki Bread on top of each plate. Garnish with the remaining tuitsma or lemon thyme.
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From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott
Submitted By HILDE MOTT On 01-15-95