"Hunger is the best sauce in the world."--Cervantes

BIG JOHN'S ITALIAN SPINACH Recipe

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This recipe for BIG JOHN'S ITALIAN SPINACH, by , is from Leigh Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dixie Barron via Ebb Leigh/JB Bell and Big John

Category:
Category:

Ingredients:  
Ingredients:  
2 bunches of spinach, stems removed
2 Tbsps. Olive Oil
3 to 4 Cloves of Garlic, minced
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1 egg
1/2 cup freshly ground Parmesan Cheese

Directions:
Directions:
DIRECTIONS
Heat Olive oil in large skillet over medium heat. Saute garlic approximately 1 minute. Raise heat and add spinach stirring constantly until spinach wilts, approximately 2 minutes, then add salt, pepper and egg and continue stirring as egg loses softness. Once egg BEGINS to lose runniness, stir in grated parmesan until it melts which takes less than one minute. Turn off pan. If spinach has released too much water during cooking process, drain in colander before serving.

Number Of Servings:
Number Of Servings:
4 to 6 servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Another fabulous recipe from local restauranteur Big John. This one is a true delight, especially if you love your vegetables.

Editor's Note: Pete Emerson was another lifetime friend of Daddy's that liked to go eat with Daddy and J.B. Since I didn't have a picture of J.B., this one seemed appropriate.

 

 

 

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