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Spinach Stems, Braised (Gambetti de Spinassi) (P, KLP)
Source: Joan Rundo
Serves: Unknown

4-1/2 lbs. fresh spinach
1/2 cup extra virgin olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste

Cut the leaves from the stems of fresh spinach (use the leaves separately in salad, or boiled or steamed).

Wash the stems well and place them in a saucepan with the oil and enough water to cover them.

Bring to a boil and cook on a high flame until all the liquid evaporates. Add the vinegar and stir until the stems turn red. Add salt and pepper and remove from the flame. Allow to cool before serving.

Posted by Muriel S. Harris

Nutritional Info Per Serving: N/A