Tuesday, December 4, 2007

Sautéed Spinach

I served this with the Rosemary pork chops and onions. I love the flavor and had no complaints from the DH or kiddos. I didn't have enough spinach I only had one bunch, but needed at least two to three to feed our family of four. Sorry about the steamy picture.

 Sautéed  spinach
1 shallot sliced
1 clove garlic peeled and crushed
olive oil
1 Tablespoon butter
2 bunches of spinach- washed, trimmed and dry
Sea salt
Heat oil and butter in a skillet. Add garlic and shallots, cook until soft and fragrant, but don't brown.
Add spinach, it will look like a lot but it wilts down to nothing.
Let it sauté turn and stir occasionally. Season with salt and a little nutmeg. If it is watery continue cooking and let the water evaporate.
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