Smothered Baby Spinach Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 - onion, chopped
½- large bell pepper, chopped
1 - stalk of celery, chopped
1 - tsp minced garlic
2 - tbsp butter
1 - link of Johnsonville New Orleans Andouille Recipe smoked sausage, cubed
3 ½ to 4 cups of water
Salt and pepper to taste (I use Louisiana Cajun seasoning)
Several good shakes of Louisiana hot sauce (optional)
1 - 16 oz. bag of baby spinach
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Directions: |
Directions:In a large pot (3+ quart) I melt 1 tbsp of butter; then I stir and sear the sausage well over medium heat. As soon as I see light brown residue from sausage on bottom of my pan - I add the other tbsp of butter along with the chopped ingredients (onion/bell pepper/celery) and the garlic. Continue stirring periodically until all are sautéed and limp. Pour in the water and seasonings (salt/pepper/hot sauce, etc) and bring to a slight boil. Taste water and adjust seasoning to your liking, careful not to over salt your dish. Drop in spinach and fold into the seasoned water; it will cook quickly. Spinach will wilt and reduce in size. Put lid on and turn off the heat. It's ready! Enough for 2-4 as a side. |
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Number Of
Servings: |
Number Of
Servings:2-4 |
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