Friday, December 12, 2008

Spicy Steamed Spinach

What appears to be a huge pile of raw spinach will quickly cook down to a much smaller amount, so don't let the initial volume of this quick, healthy and zestily delicious recipe scare you away. Serve Spicy Steamed Spinach as a side dish for meat or chicken, or as an alternative to a green salad.

1 1/2 lb fresh spinach, washed & trimmed
3 Tbs olive oil
1 small sweet onion OR 1 shallot, finely chopped
2 cloves garlic, crushed (for added spiciness, use 2 cloves of Twenty Pepper Garlic)
1 Tbs freshly grated gingerroot
1 Tbs sherry (for added spiciness, use Busha Browne's Spicy Hot Pepper Sherry)
Optional: Salt to taste

Heat the oil in a large pot and saute the onion (or shallot), garlic and ginger until soft and the onion is translucent. Shake off excess water from spinach leaves, raise the heat to medium-high, add spinach to pot and cook, stirring constantly, for about 1 minute, Add the sherry, add salt to taste, cover the pot and steam for a few minutes until the spinach is tender (this happens quickly, usually less than 5 minutes). Stir and serve. Note: Some folks like to add a splash or two of a vinegar pepper sauce to their greens. I recommend Scorned Woman Hot Sauce or Durn Good Hot Sauce or Mile High Hot Sauce for this purpose.

Zestfully yours,

PS: Busha Browne's Spicy Hot Pepper Sherry is currently on sale at the Carolina Sauce Company online store

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