alessandro's secret spinach
(1 rating)
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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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(1 rating)
yield
4 serving(s)
method
Stove Top
Ingredients For alessandro's secret spinach
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3/4 cchicken broth
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1 lbspinach (4 medium bunches)
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3 qtwater
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1 tspsalt, plus more to taste
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1 clovegarlic, minced
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1-1/2 Tbspolive oil
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1/8 tspdried red pepper flakes
How To Make alessandro's secret spinach
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1In a small saucepan, bring the chicken broth to a boil and cook until reduced to 6 tablespoons. Set aside.
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2Remove 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.
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3In 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.
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