Spinach Goetta

Recently, Chris, MDS and I took Mom to Autre Monde, an amazing restaurant in Berwyn. When I was growing up in Riverside, it would have been hard to imagine such an inventive restaurant taking hold on Roosevelt Road in Berwyn, of all places. The menu at Autre Monde focuses on fresh ingredients and meals made from scratch. When we were there for a Sunday brunch, we shared a number of dishes, including delicious cinnamon rolls with an orange glaze and a lovely white wine sangria.

But, what caught Mom's eye was a dish I had never heard of called Goetta, pronounced "Getta." I have not spent any time in Cincinnati, so I was not aware of the cult that has formed in that city around this popular breakfast dish. Goetta is a bit like a potato pancake, except that it is traditionally made from steel cut oats and pork. Now Autre Monde had a vegetable variation of Goetta made with spinach. Mom loves vegetables, so of course, our table had to try the Spinach Goetta. We loved it. To come up with the recipe, I did some research, but only found recipes for the pork variety. But, I think that the recipe below approximates Autre Monde's recipe. Goetta requires preparation. Much of the work is done the day before because it needs to sit in the refrigerator. And, if you make a big batch, you can store some in the freezer for another day. Someday, I might get to Cincinnati to try the real deal, but until then, I will enjoy my Spinach Goetta.

Slow Cooker Spinach Goetta 

• 4 cups water
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup steel cut oats
• 1 cup chopped spinach
• 2 Tbsp. dried minced onion
• 1/4 cup cooking oil

Bring water, salt and pepper to a boil in a slow cooker set to high. Stir in steel cut oats, cover and cook for 60 minutes. If using frozen spinach, allow the spinach to thaw and drain. Stir in the spinach and onion, reduce heat to low and continue cooking for 30 to 50 minutes, stirring occasionally. Transfer the mixture into a loaf pan lined with plastic wrap. Cool in the refrigerator overnight until firm. 

Heat oil in a skillet over medium heat. Cut the refrigerated mixture into thin slices. Cook slices on each side until evenly browned. Enjoy!

To store Goetta slices before pan-frying, use wax paper between each slice. Goetta slices can be stored in the refrigerator for about one week. If freezing Goetta slices, thaw the slices overnight in the refrigerator before using.