Most of us have made sauteed spinach in the past. Here's a foolproof to ensure that it's delicious every time.
things you'll need.
1/4 cup Extra Virgin Olive Oil
1 pound Cremini Mushrooms (brushed clean and halved)
Grated zest and juice of 1 lemon
1 medium Red Onion (thinly sliced)
2 Yellow Bell Peppers (cored and seeded then cut into thin julienne)
12 cup Young Spinach Leaves (trimmed)
1 tablespoon Freshly Ground Black Pepper
2 tablespoon Red Wine Vinegar
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 1/4 cup Extra Virgin Olive Oil 1 pound Cremini Mushrooms (brushed clean and halved) Grated zest lemon
instructions In a 12-inch skillet, heat the oil over medium heat. Add the mushrooms, cut side down, and sprinkle in the lemon zest. Cook, without shaking the pan or stirring, until the mushrooms are a nice golden brown, about 8 minutes (have patience and confidence here!).
ingredients 1 medium Red Onion (thinly sliced) 2 Yellow Bell Peppers (cored and seeded then cut into thin julienne)
instructions Add the onions and the peppers, and stir thoroughly. Sauté until the onions and peppers are soft and translucent, about 6 to 7 minutes.
instructions Raise the heat to high and allow the mushroom mixture to sizzle.
ingredients 12 cup Young Spinach Leaves (trimmed) 2 tablespoon Red Wine Vinegar Juice of 1 lemon Salt 1 tablespoon Freshly Ground Black Pepper
instructions Add the spinach and deglaze with red wine vinegar. Cook quickly, stirring, until spinach has wilted, about 2 minutes. Add the lemon juice, season with salt to taste and the pepper, and serve immediately.