HOME > Chowhound > Home Cooking >
What are you cooking today? Tell us about it
TELL US

Sole Florentine - substitution question

d
Deenso Nov 8, 2004 02:34 PM

We're eating lots more fish these days and I'd love to make Sole Florentine for my husband. However, by definition, anything Florentine involves spinach and spinach is something he doesn't like all that much. What do you think would stand in for the spinach? I was thinking that chopped broccoli might work. Would I just treat the recipe exactly the same, including nutmeg, if I substituted broccoli for spinach? Any alternate suggestions?

TIA,
Deenso

  1. d
    Dorothy Nov 8, 2004 08:08 PM

    I like the broccoli idea. And the nutmeg sounds fine. I've had nutmeg in cream of broccoli soup . . . Go for it and report back, if you please! 8-)

    1. c
      ChefShell Nov 8, 2004 07:20 PM

      i like the arugula and swiss chard idea. what about kale? it's pretty mild and wouldn't over power it.

      1. j
        Jim H. Nov 8, 2004 04:45 PM

        I think brocolli is too strong (you might call it Sole Divan) but we use Swiss chard occasionally in Florentine dishes. Altho...one who doesn't like spinach will probably not like chard...pity, it is sooo good. Have you thought of trying creamed spinach with diced artichoke hearts? I keep some in the freezer and use with Tilapia for Florentine.

        1. c
          Carb Lover Nov 8, 2004 03:55 PM

          I would avoid substituting broccoli for spinach in this particular dish since it has such a different texture and is not the best to complement sole IMHO. Not sure if your husband will like any of these since they have strong flavors but some ideas: arugula; fresh herb mixture (flat-leaf parsley, basil, mint, tarragon, etc.); or watercress. I would keep in the nutmeg if you are using a green of some sort.

          1. p
            PeteEats Nov 8, 2004 03:40 PM

            Any of the traditional Southern greens, like collard. Broccoli rabe would be killer, IMHO.

            1. a
              Aimee Nov 8, 2004 03:03 PM

              Broccoli would work or thinly sliced brussel sprouts, maybe fennel but that would change the flavor

              Show Hidden Posts