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spinach
- Thread starter Carmen
- Start date
obiwan9962 said:i have several favourite ways to have spinach
last night i sauteed it in olive oil lots of garlic
tossed in some grilled shrimp and seasoned it with a bit of sea salt, black pepper anda d dash of sambuca
then topped it with shredded swiss cheese and laid it under the broiler
my date ended up laid out somewhere else after she ate it
lol
Sounds delicious. The spinach sounds good too.
I used to do a very dense creamed spinach/italian parsley to searve in quenelle shape on top of Beef Rib for two... looked like a wee green football, and does the job with beef in a meaningful way. About equal parts of spinach to parsley, depending on how dard/turgid the parsley.
vixenbabe
Classy Skank
Spinach with Raisins:
1/3 cup raisins
2 lbs. spinach leaves
1/4 cup Olive Oil
1 galic clove-crushed
3 T. pine nuts
Black Pepper to taste
2 slices bread-crust removed
Put raisins in a bowl and cover with boiling water. Set aside. Wash spinach and put in a saucepan with only water that clings to it's leaves.
Cover and cook 2-3 minutes then drain and chop roughly. Heat half oil in a large skillet. Add garlic and pine nuts and cook 2-3 minutes or until nuts are golden.
Drain rasins and add to pan with spinach. Cook, stirring, 5 minutes. Season with black pepper. Cut bread into 1/2-inch thick cubes. Heat remaining oil in a skillet. Add bread and fry, stirring until golden brown and crisp. Scatter croutons over spinach and serve.
ENJOY!
1/3 cup raisins
2 lbs. spinach leaves
1/4 cup Olive Oil
1 galic clove-crushed
3 T. pine nuts
Black Pepper to taste
2 slices bread-crust removed
Put raisins in a bowl and cover with boiling water. Set aside. Wash spinach and put in a saucepan with only water that clings to it's leaves.
Cover and cook 2-3 minutes then drain and chop roughly. Heat half oil in a large skillet. Add garlic and pine nuts and cook 2-3 minutes or until nuts are golden.
Drain rasins and add to pan with spinach. Cook, stirring, 5 minutes. Season with black pepper. Cut bread into 1/2-inch thick cubes. Heat remaining oil in a skillet. Add bread and fry, stirring until golden brown and crisp. Scatter croutons over spinach and serve.
ENJOY!
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