Alessandro's Secret Spinach

Alessandro's Secret Spinach Recipe

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Susan Withrow


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.

★★★★★ 1 vote
Stove Top


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


1In a small saucepan, bring the chicken broth to a boil and cook until reduced to 6 tablespoons. Set aside.
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.
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.

About Alessandro's Secret Spinach

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