Alessandro's Secret Spinach Recipe

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Alessandro's Secret Spinach

Susan Withrow

By
@kellygirl53

I got this recipe in The Oregonian FOODday section back in the '80's. This recipe was requested by a customer and the owner, Moe Akhbari Of Alessandro's Restaurant, Portland, Oregon, gave the recipe to FOODday. This was their most requested recipe. This is a great side dish. Also good base for your favorite spinach lasagna or other Italian dishes.


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Rating:

Serves:

4

Method:

Stove Top

Ingredients

3/4 c
chicken broth
1 lb
spinach (4 medium bunches)
3 qt
water
1 tsp
salt, plus more to taste
1 clove
garlic, minced
1-1/2 Tbsp
olive oil
1/8 tsp
dried red pepper flakes

Directions Step-By-Step

1
In a small saucepan, bring the chicken broth to a boil and cook until reduced to 6 tablespoons. Set aside.
2
Remove the stems from the spinach and wash well in cold water. Bring 3 quarts of water to a boil in a large pot. Add 1 teaspoon salt. Add the spinach and stir until all the leaves have cooked, about 1 minute. Drain the spinach and cool. Once cooled, squeeze excess water from spinach.
3
In saute pan, over medium heat, saute the garlic in olive oil until golden brown. Add the red pepper flakes, spinach and reduced chicken broth. Stir and cook about 2 minutes or until heated. Season to taste. Serve hot.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Hashtag: #spinach