"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Socorro's Sautéed Spinach Recipe

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This recipe for Socorro's Sautéed Spinach, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, February 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp olive oil
2 cloves garlic, crushed
2 bags (10-oz each) spinach, rinsed
1Tbsp lemon juice
Salt to taste

Directions:
Directions:
1.- In 5-6 quarter-saucepot, heat oil on medium-high until hot. Add garlic and cook 1 minute or until golden, stirring. 2.- Add spinach with water clinging to leaves in 2-3 batches cook 2 minutes or until all spinach fit in saucepot. Cover and cook 2-3 minutes longer or just until spinach wilts. stirring once. Remove from heat. Stir in lemon juice and salt.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 min prep. 6 min. cook
Personal Notes:
Personal Notes:
You can top with any sheered cheese, pine nuts or silver almonds

 

 

 

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