| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Pittsburgh |
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Spinach (up to) |
| 4 |
tb |
Bacon fat |
| 1 |
sm |
Onion; diced |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Pignolia nuts |
| 1 |
ds |
Nutmeg |
|
|
Salt and pepper to taste |
INSTRUCTIONS
1. Remove stems and wash spinach in cold water. In no more water than
remains from rinsing, slowly cook spinach in a saucepan over low heat until
tender.
2. Drain thoroughly and chop. Set aside.
3. In medium skillet, heat bacon fat. Saute onion and garlic until onion is
tender.
4. Add pignolia nuts and stir for a few seconds. 5. Stir in spinach. Add
nutmeg and salt and pepper to taste. Simmer 15 minutes.
DON LUIGI'S
BEULAH CREEK, PITTSBURGH
WINE: MANDOCREMA MARSALA
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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