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Nino's Sauteed Spinach Recipe

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This recipe for Nino's Sauteed Spinach, by , is from Ledet & Rickaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne Ledet
Added: Wednesday, October 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds cleaned, stemmed fresh spinach
2 ounces (4 tablespoons) extra-virgin olive oil
1 tablespoon chopped or sliced garlic
Salt and pepper to taste

Directions:
Directions:
Drop cleaned, stemmed spinach into a large pot of boiling salted water 1 to 2 minutes to blanch. Drain and cool with cold water to
stop the cooking process. Drain well in a colander, removing all excess water.

Heat oil in skillet; add garlic and heat over low to medium heat so it flavors the oil. Just before garlic begins to brown, add drained
spinach and separate with a fork, turning to coat evenly in oil. Add salt and pepper (because the spinach is blanched in salted water,
use salt sparingly). Transfer to a bowl or plates and serve immediately. Makes 4 servings

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This spinach is served at both Vincent's and its next-door restaurant, Nino's, also owned by Vincent Mandola

 

 

 

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