From silencio@netproxy.com Wed Aug 16 09:45:47 2000 Date: 13 Aug 2000 06:04:10 -0600 From: "Betty E. Kohler" Newsgroups: rec.food.recipes Subject: Victor's Special Spinach Followup-To: rec.food.cooking, rec.food.recipes From: "ptm" I'm looking for a recipe for fixing garlic spinach. We go to a little mediteranian resturant that fixes spinch with its main courses and it is wonderful but alas they won't divulge the secret. I cannot tell if it is fresh or frozen (certainly not canned) nor what is in it beside the garlic >From the Monterey California restaurant "The Bistro", comes this recipe for Spinach that may or may not be the "Garlic Spinach" that you are looking for. But if it isn't, is absolutely wonderful on its own merit. Betty Kohler Victor's Special Spinach olive oil or butter shallot, finely minced 1 clove of garlic for 2 servings spinach salt pepper 1 or two wedges lemon juice a splash of white wine. double handfuls of fresh, washed and dried spinach In large pan, heat either olive oil or butter, saute finely minced shallot and garlic in large pan, taking care not to burn. (use about 1 clove of garlic for 2 servings spinach.) Add salt and pepper, lemon juice from 1 or two wedges and a splash of white wine. Stir this well, then: Place double handfuls of fresh, washed and dried spinach into pan, tossing well with the sauteed lemon juice mixture. Leave on only long enough to wilt slightly. Most of the beauty of this dish is the nature of the spinach only being slightly wilted and still a bright, beautiful green. Serve immediately. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.