| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Olive oil |
| 4 | Cloves garlic; finely chopped | |
| 4 | lb | Fresh spinach; trimmed and washed, coarsely chopped |
| Coarse salt and freshly ground white pepper to taste |
INSTRUCTIONS
This recipe calls for a lot of spinach -- it will cook down but if you don't have a large enough pot or wok add the spinach a little at a time -- as the spinach cooks down you can easily add the required amount. 1.Heat the olive oil in a large non-stick skillet or wok. 2.Add the garlic and cook on medium heat until soft and translucent, 1 to 2 minutes. 3.Add the damp spinach, a little at a time if necessary, and cook, stirring occasionally until the spinach is wilted, 4 to 5 minutes. 4.Taste and adjust for seasoning. Posted to JEWISH-FOOD digest V97 #309 by BNLImp@aol.com (Iara Lewin) on
A Message from our Provider:
“Either Jesus pays or you do”