Sautéed Spinach with Raspberry Vinegar

Serves 6

 

Wilted spinach seasoned gently with just a splash of raspberry vinegar adds a welcome touch of green to the table.

 

2 tablespoons olive oil
3 cloves garlic, thinly sliced
2 large bunches (about 2 pounds) spinach, rinsed and stemmed
Salt and freshly ground black pepper, to taste
1 teaspoon raspberry vinegar

 

1. In a large sauté pan or skillet, heat the oil over medium-low heat and cook the garlic for 1 to 2 minutes, until tender. Add the spinach and cook, stirring and tossing occasionally, for about 2 minutes, until barely tender and wilted.

2. Season to taste with salt and pepper and then stir in the raspberry vinegar. Serve immediately.

 

From:
Sunday Dinner
Seasonal Menus to Enjoy with Family and Friends
By Barbara Scott-Goodman with Mary Goodbody
Chronicle Books
Hardback $ 16.95
ISBN: 0-8118-178-3
Recipe Reprinted by permission.

 

Sunday Dinner

• About the Book

Recipes

• Orzo with Portobello and Cremini Mushrooms
• Roasted Cornish Game Hens with Orange Sauce
• Sautéed Spinach with Raspberry Vinegar

 

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• Cookbook Profile Archive

 
 

This page created December 1998

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