This is a simple and easy recipe that comes to mind as we move into spring, and greens are starting to rise up through the cool earth.
Nothing is better than a warm, wilted spinach salad. Here is how I make it.
1 medium sweet onion, finely diced
2 tablespoons of olive oil
3 cloves of garlic, chopped or pressed
1 bunch or bag of clean, fresh baby spinach leaves
Salt and pepper to taste
A pinch of grated Parmesan cheese or a drizzle of balsamic vinegar reduction for garnish
Pour the olive oil into a large skillet on medium heat on the stovetop.
Add the diced onion. Let it cook for a few minutes, and then add finely chopped or pressed garlic to the pan and stir.
Cook until the onions turn translucent.
Slowly add the spinach, stirring until it is all well mixed with the onions and garlic.
Add an ounce of water to bring in some steam.
As the spinach begins to cook, remove it from the heat and place the green dish onto a platter to help stop the cooking.
Garnish with Parmesan cheese or a drizzle of balsamic reduction.
Enjoy!
Shannon Beigert is a chef and baker who loves entertaining guests at her Olympia home. If you want to let her know that this recipe worked well for you, send her a note at shannon@theJOLTnews.com
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