INGREDIENTS: SERVES 6
1/4 lb. butter
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 cup chopped yellow onion
Salt & pepper to taste
2 pounds fresh spinach (about 3 bunches), coarse stems discarded and leaves washed thoroughly and spun dry
PREPARATION:
In a large deep heavy skillet at least 12 inches across top heat oil over moderately high heat until hot but not smoking and add the butter, oil and onions. Cook onions until they begin to carmelize. Add the spinach and balxamic vinegar. Cook spinach, covered, stirring occasionally, until wilted, about 3 minutes, and season with salt and pepper.
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In a large deep heavy skillet at least 12 inches across top heat oil over moderately high heat until hot but not smoking and add the butter, oil and onions. Cook onions until they begin to carmelize. Add the spinach and balxamic vinegar. Cook spinach, covered, stirring occasionally, until wilted, about 3 minutes, and season with salt and pepper.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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