Friday, June 13, 2014

Sauteed SPINACH IN BALSAMIC VINEGAR



I like fresh spinach and when I cook it to serve as a side dish I like to make this recipe, the balsamic vinegar gives it just the right zip that makes it even better.

SERVES 6
What you Need:
1/4 lb. butter
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 cup chopped yellow onion
Salt and pepper to taste
2 pounds fresh spinach (about 3 bunches), coarse stems discarded and leaves washed thoroughly and spun dry

How to make it:
In a large deep heavy skillet at least 12 inches across top heat oil over moderately high heat until hot but not smoking and add the butter, oil and onions. Cook onions until they begin to carmelize. Add the spinach and balxamic vinegar. Cook spinach, covered, stirring occasionally, until wilted, about 3 minutes, and season with salt and pepper.
Try this dish with 


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