| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Niger |
Tamwt02 |
6 |
servings |
INGREDIENTS
| 2 |
bn |
Spinach |
| 2 |
tb |
Olive oil |
| 3 |
|
Garlic cloves – (to 4); minced |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 2 |
sm |
Tomatoes; peeled, seeded, |
|
|
And diced |
| 1/2 |
c |
Freshly-grated Parmesan cheese |
INSTRUCTIONS
Thoroughly wash and dry spinach and remove stems. Using half the
ingredients and working in batches, heat olive oil in a large skillet over
moderate heat. Saute garlic about one minute. Add spinach leaves, increase
heat to high, and stir until evenly wilted, about 2 minutes. Add salt,
pepper, and tomatoes. Cook an additional minute. Stir in grated Parmesan,
remove from heat, taste, and adjust seasonings. Serve immediately. If
spinach releases too much water, you can drain mixture in a colander before
serving. Taste and adjust seasonings again after draining. This recipe
yields 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B25 broadcast 04-22-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-25-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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