alessandro's secret spinach
(1 RATING)
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.
No Image
prep time
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 3/4 cup chicken broth
- 1 pound spinach (4 medium bunches)
- 3 quarts water
- 1 teaspoon salt, plus more to taste
- 1 clove garlic, minced
- 1-1/2 tablespoon olive oil
- 1/8 teaspoon dried red pepper flakes
How To Make alessandro's secret spinach
-
Step 1In a small saucepan, bring the chicken broth to a boil and cook until reduced to 6 tablespoons. Set aside.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes