Pork chops were on the menu a few nights ago, so I decided to use Dave's cold grate technique. It worked well with no sticking and no grate sear marks. I will probably continue doing this. Sides were Yukon Gold potatoes and baked spinach.
For the spinach, I put it in a bowl and poured a little light olive oil over it and tossed it to coat all the leaves. I then spread the leaves in a single layer on a sheet pan, added a little kosher salt and baked at 400 for 8 or 9 minutes. The spinach came out nice and crispy, but I should have done at least two trays because one tray was not enough. But it was very tasty and I will do it again. I might try bacon grease with a little bacon crumbled on top.
For the spinach, I put it in a bowl and poured a little light olive oil over it and tossed it to coat all the leaves. I then spread the leaves in a single layer on a sheet pan, added a little kosher salt and baked at 400 for 8 or 9 minutes. The spinach came out nice and crispy, but I should have done at least two trays because one tray was not enough. But it was very tasty and I will do it again. I might try bacon grease with a little bacon crumbled on top.
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