This recipe is from Apulia, in Southern Italy.
Spinach and mushrooms are sautéed with onion, garlic and vinegar. Serve with
good quality bread.
Ingredients
- 4 tablespoons olive oil
- 1 small onion, choppe2 cloves garlic, chopped
- 200g mushrooms, sliced
- 275g fresh spinach, roughly chopped
- 2 tablespoons balsamic vinegar
- 100ml chicken stock or white wine
- salt and freshly ground black pepper to taste
- chopped fresh parsley, for garnish
Directions
- Heat the olive oil in a large
frying pan over medium high heat. Sauté onion and garlic in the oil until
they start to become tender. Add the mushrooms, and sauté until they begin
to shrink, about 3 to 4 minutes. Toss in the spinach, and sauté, stirring
constantly for a few minutes, until spinach is wilted.
- Add the vinegar, stirring
constantly until it is absorbed, then stir in the stock/wine. Reduce heat
to low, and simmer until the stock has almost completely evaporated.
Season with salt and pepper to taste, and sprinkle with fresh parsley.
Serve hot.
