"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Harvard Gourmet Ellie Buford Springtime Spinach Recipe

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This recipe for Harvard Gourmet Ellie Buford Springtime Spinach, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dora Perry
Added: Tuesday, July 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb fresh spinach
1/2 lb fresh sliced mushrooms
1/8 tsp freshly ground pepper
1 tbsp butter
2 tbsp chopped onions (scallions are good too)
1 clove garlic crushed
1/2 c dairy sour cream

Directions:
Directions:
Wash the devil out of the spinach. Remove and discard stems. Cook it over medium heat for five minutes or until tender, in a large covered saucepan, stirring frequently. It is not necessary to add water, the moisture adhering to the leaves from washing should be enough. When spinach is done drain and reserve liquid.

Cook the sliced mushrooms in a little butter until tender, then add the onions, garlic and pepper. Cook over low heat for about two minutes.

Stir some of the hot reserved liquid into the sour cream then return to skillet and reheat it gently.

Pour the sauce over spinach and toss gently to combine.

Personal Notes:
Personal Notes:
In case you miss some grit, do have a glass of wine handy to wash it down with.

 

 

 

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