Guest guest Posted July 24, 2006 Report Share Posted July 24, 2006 Sauteed Fresh Spinach In Balsamic Vinegar The balsamic vinegar gives the spinach a peppery, sweet flavor and is an excellent substitute for butter in a saute. 1/3 cup balsamic vinegar Wash spinach to remove all grit and spin dry in salad spinner or pat leaves dry. Heat a large kettle over high heat, then add the spinach and the balsamic vinegar. Continue to cook spinach and vinegar over high heat, stirring occasionally, until the liquid is evaporated. The spinach will be reduced in volume quite a bit. Remove from heat and cover until ready to serve. Makes 4 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2006 Report Share Posted July 24, 2006 About how much spinach.. four handfuls, a small collander full, a 10 inch skillet heaped up? AJ <coolcook wrote: Sauteed Fresh Spinach In Balsamic Vinegar The balsamic vinegar gives the spinach a peppery, sweet flavor and is an excellent substitute for butter in a saute. 1/3 cup balsamic vinegar Wash spinach to remove all grit and spin dry in salad spinner or pat leaves dry. Heat a large kettle over high heat, then add the spinach and the balsamic vinegar. Continue to cook spinach and vinegar over high heat, stirring occasionally, until the liquid is evaporated. The spinach will be reduced in volume quite a bit. Remove from heat and cover until ready to serve. Makes 4 servings. Quote Link to comment Share on other sites More sharing options...
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