Let’s not go completely nuts with sweeter-than-sweet foods on Rosh Hashanah. While we customarily don’t eat foods that are downright tart or bitter at this time of the year, I still feel the need to break the sweet symphony.  Leeks and spinach will do just that. Eating the siman of leeks (or cabbage) symbolizes our heartfelt prayer that the Almighty will decimate our nation’s enemies (and I can think of a few.)  So here’s to my Spicy Sautéed Leeks and Spinach side dish.

The downside of both these veggies is the bugs. Bugs aren’t kosher. So you have to be very careful when it comes to checking them properly for infestation. I follow this guide form the OU.   Also, as fabulous as leeks are, they’re pretty gritty when you bring them home from the store. Give ’em, a good soak and rinse.

I’m lucky because my local kosher supermarket carries bags of insect-free baby spinach. If you don’t have that option and you lack the zitsfleish (as my grandmother would say, meaning patience) to check your baby spinach leaves, go ahead and use thawed frozen spinach in any of these recipes.