Sauteed spinach with parmesan cheese

Yield: 6 servings

Measure Ingredient
2 bunches Spinach
2 tablespoons Olive oil
3 Garlic cloves - (to 4); minced
¾ teaspoon Salt
½ teaspoon Freshly-ground black pepper
2 smalls Tomatoes; peeled, seeded,
And diced
½ cup Freshly-grated Parmesan cheese

Thoroughly wash and dry spinach and remove stems. Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat. Saute garlic about one minute. Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes. Add salt, pepper, and tomatoes. Cook an additional minute. Stir in grated Parmesan, remove from heat, taste, and adjust seasonings. Serve immediately. If spinach releases too much water, you can drain mixture in a colander before serving. Taste and adjust seasonings again after draining. This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B25 broadcast 04-22-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-25-1998

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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