4 tb Unsalted butter 2 c Veal stock
2 tb Dried tuitsma flowers, *OR* 1 Bunch large spinach leaves,
1 tb Dried lemon thyme -thoroughly washed, stemmed,
1/2 ts Salt -and drained (about 4 cups)
1/2 ts Black pepper 6 Yellow cornmeal PIKI breads
In a saucepan over moderate heat, melt the butter. Add 1 tablespoon
of the tuitsma (or 1/2 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.
***********
From “Native American Cooking,” by Lois Ellen Frank
Yields
6 servings
