Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 Spring Veggie Sauté 1 TB butter 1 large sweet onion, halved and thinly sliced 2 cloves garlic, sliced 2 large tomatoes, seeded and chopped 3/4 cup vegetable broth 1 bag (11 oz.) baby spinach leaves Ground black pepper, to taste 1/2 cup (2 oz.) crumbled blue cheese, optional 2 TB chopped walnuts or pecans, toasted, optional Melt butter in large nonstick skillet. Add onion and garlic and cook until tender. Add tomatoes, broth and spinach. Cook for 2 minutes or until spinach wilts. Season with ground black pepper. Sprinkle with cheese and walnuts or pecans, if desired. Serves: 6. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2007 Report Share Posted April 10, 2007 great recipe. can't wait to make it. Judy - grow514 Monday, April 09, 2007 5:22 PM Spring Veggie Sauté Spring Veggie Sauté 1 TB butter 1 large sweet onion, halved and thinly sliced 2 cloves garlic, sliced 2 large tomatoes, seeded and chopped 3/4 cup vegetable broth 1 bag (11 oz.) baby spinach leaves Ground black pepper, to taste 1/2 cup (2 oz.) crumbled blue cheese, optional 2 TB chopped walnuts or pecans, toasted, optional Melt butter in large nonstick skillet. Add onion and garlic and cook until tender. Add tomatoes, broth and spinach. Cook for 2 minutes or until spinach wilts. Season with ground black pepper. Sprinkle with cheese and walnuts or pecans, if desired. Serves: 6. Quote Link to comment Share on other sites More sharing options...
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