Stir-Sauteed Spinach
 
 
makes 6 to 8 servings 
 
1/4 cup  extra-virgin olive oil
1 large  clove garlic, minced
2   bags (10 ounces each) spinach, stems removed, leaves torn into pieces
1 Tbsp  red or white wine vinegar
1/4 tsp  each salt and ground black pepper
 
place the oil and garlic in a large saute pan or dutch oven. cover and 
cook over low heat for 5 minutes, or until the garlic is fragrant. don't 
allow the garlic to brown. add the spinach and toss to coat with the 
garlic oil. cover and cook over high heat for 2 to 3 minutes, or until the 
spinach is wilted. uncover and toss until no liquid remains. add the 
vinegar, salt and pepper. toss. cut the pork into thin slices. place on 
dinner plates. drizzle with the reserved pan juices. spoon the spinach on 
the side. 
 
note: 
select a boneless double top loin roast, a boneless center loin roast, or 
a boneless sirloin roast. 
 
 
 
cooking up an italian life, by sharon sanders or visit her website 
simpleitaly.com 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 4946) Mirror: rec.food.recipes: Mon, Nov 15, 2004


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