Three Onion Galette

Three Onion Galette
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
The pastry
  1. One 8 or 9-inch pie crust or one buttery pie dough recipe, see above
  2. 1 tablespoon fresh rosemary, finely chopped, or 1 teaspoon dried, crumbled
The onion filling
  1. 2 tablespoons olive oil
  2. 1 large red onion, thinly sliced
  3. 2 leeks, dark green section removed and discarded, and pale green and white section cut in half lengthwise, washed and thinly sliced
  4. 4 scallions, ends trimmed off and then white and green section cut into 1-inch pieces
  5. Salt and freshly ground black pepper
  6. ⅓ cup finely chopped fresh parsley, preferably Italian flat parsley
  7. 1 tablespoon fresh rosemary, finely chopped, or 1 teaspoon dried and crumbled
  8. 1 cup half and half or heavy cream
  9. ½ cup grated Parmesan cheese
Instructions
  1. Make the pastry or take your store-bought pastry and let it come to room temperature for about 10 minutes. Place a piece of parchment paper or a silicone mat on a large cookie or baking sheet.
  2. Working on a lightly floured work surface, roll out the dough to a 14-inch circle. Roll the dough around the rolling pin and transfer the dough to the prepared pan. Sprinkle the rosemary on top and press the herb gently into the dough. Refrigerate until your filling is ready.
  3. To prepare the filling: in a large skillet, heat the oil over low heat. Add the onion, leeks, and scallions and cook, stirring frequently, for 10 minutes. Stir in salt and pepper, the parsley and the rosemary and cook for another minute. Add the half and half or cream, raise the heat to medium, and cook until the cream is slightly thickened, about 8 minutes. Remove from the heat and stir in the cheese until melted.
  4. When the filling has cooled to room temperature, spoon the filling into the center of the chilled pastry circle, about 3 inches from the outside edge. Fold the edges of the dough in towards the filling, leaving the center of the filling exposed, pleating the dough as you work around the crostata. For a more refined look, you can roll the edges of the dough (closest to the filling) under to create a cleaner look. Refrigerate for 10 to 15 minutes.
  5. Arrange a rack in the middle of the oven and preheat to 400 degrees. Bake for about 45 to 50 minutes or until the pastry is golden brown and the filling is bubbling. Serve hot or at room temperature.
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Crustless Broccoli and Cheddar Quiche

Crustless Broccoli and Cheddar Quiche
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Amount Per Serving
Calories 0
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% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Cooking spray
  2. 3 cups chopped broccoli florets
  3. 1 cup grated cheddar cheese
  4. 2/3 cup 2% milk
  5. 1/4 cup half & half cream
  6. 5 large eggs
  7. 3/4 teaspoon kosher salt
  8. 1/8 teaspoon ground black pepper
  9. pinch freshly grated nutmeg
Instructions
  1. Preheat your oven to 350 degrees. Spray a pie dish with oil.
  2. Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.
  3. Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.
  4. Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
  5. Cut the quiche into 6 pieces and serve.
Notes
  1. Serving: 1slice, Calories: 174kcal, Carbohydrates: 5g, Protein: 12.5g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 178mg, Sodium: 358mg, Fiber: 1.5g, Sugar: 3g
Adapted from skinnytaste.com
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Crispy Baked Potato

Baked Potato
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 large baking potatoes, like russets
  2. 1 teaspoon olive oil
  3. Kosher salt
  4. 4 tablespoons unsalted butter
Instructions
  1. Preheat oven to 450.
  2. Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
  3. Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
  4. Remove the potatoes from the oven, slice them open down the middle, apply a tablespoon of butter to each one and serve immediately.
Notes
  1. I use a convection oven and bake them at 425°
Adapted from NYT
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Penne alla Vodka

Penne alla Vodka
Serves 4
Rigatoni is an excellent option, too
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Servings
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons (45g) unsalted butter
  2. 1 medium (8-ounce; 225g) yellow onion, diced
  3. 3 medium cloves garlic, thinly sliced
  4. Pinch red pepper flakes
  5. Kosher salt
  6. One 4 1/2-ounce (130g) tube concentrated tomato paste or 6-ounce (170g) can tomato paste
  7. One 14 1/2-ounce (411g) can whole peeled tomatoes
  8. 1 cup (240ml) heavy cream
  9. 1 pound (450g) short tubular pasta, such as rigatoni or penne
  10. 1/4 cup (60ml) vodka, plus more if desired
  11. 2 ounces (55g) grated Parmigiano-Reggiano, plus more for serving
Instructions
  1. In a large (3- or 4-quart) saucepan or small Dutch oven, melt butter over medium heat. Add onions, garlic, and red pepper flakes, season lightly with salt, and cook, stirring frequently, until onions are very soft but not browned, about 15 minutes; lower heat if needed to prevent browning.
  2. Add tomato paste and cook, stirring, until tomato paste is fragrant and thick, about 3 minutes. Stir in canned tomatoes with their liquid. Bring to a simmer, then cook, stirring often and crushing the whole tomatoes roughly with a spoon, until sauce has thickened slightly, about 10 minutes.
  3. Add cream, and stir to incorporate. Transfer sauce to a blender, and blend until very smooth (you may be able to make an immersion blender work, but in our tests the sauce level was too low to safely avoid splattering). Wipe out pot, then return blended sauce to it. Season lightly with salt.
  4. In a medium pot of salted boiling water, cook pasta until just shy of al dente, about 3 minutes less than the package directs. About 1 minute before you transfer pasta to sauce, add vodka to tomato sauce and bring to a gentle simmer over medium heat.
  5. Using a spider skimmer or slotted spoon, transfer pasta directly to sauce pot along with 1/2 cup (120ml) pasta water (alternatively, reserve 2 cups pasta water, then drain pasta in a colander, then add to sauce with 1/2 cup of the reserved water). Increase heat to high, and cook, stirring constantly, until pasta is well coated in sauce and reaches the al dente stage, about 3 minutes. If sauce thickens too much before pasta is ready, add more pasta water in 1/4 cup (60ml) increments as needed. [Shown here with one serving size.]
  6. Remove from heat and stir in cheese until thoroughly incorporated into a smooth and creamy sauce. Taste for salt, and season with more if needed. If you can't detect the vodka at all, you can add a few drops more and stir it in before serving; exactly how boozy you want the sauce is a question of taste, but be careful because a heavy hand will ruin the dish. Spoon pasta and sauce onto warmed serving plates and top with additional grated cheese. Serve immediately.
Notes
  1. Why It Works
  2. Using a hefty dose of tomato paste gives the sauce the deeply sweet base notes it needs, while a small can of tomatoes adds a brighter layer of flavor.
  3. Very gently cooking the onions and garlic in butter makes them very sweet and mild, without any harsh onion flavor remaining in the final sauce.
  4. Adding the vodka to the sauce when there are only a handful of minutes left of cooking time ensures the sauce is neither overly boozy nor absent of the flavor-enhancing effects of the vodka.
  5. Make-Ahead and Storage
  6. The vodka sauce can be made ahead through Step 3 (blending). Keep refrigerated in an airtight container up to 5 days. To use, reheat sauce in a pot, then resume recipe instructions with Step 4.
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Adapted from from Andrew Miller
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Potato Latke Muffins

Potato Latke Muffins
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons vegetable oil
  2. 2 medium onions, chopped
  3. 1 ¼ teaspoons paprika
  4. 1 ¾ pounds baking potatoes, peeled
  5. 2 large eggs, lightly beaten
  6. 1 teaspoon salt, or to taste
  7. ½ teaspoon freshly ground black pepper
Instructions
  1. Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
  2. Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
  3. Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
  4. Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm.
  5. Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.
Notes
  1. It's tempting to fill the muffin cups, but they'll be crispier if you only fill them half way. Using a mini-muffin pan renders the above suggestion moot.
Adapted from New York Times
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Adapted from New York Times
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Mock Chopped Liver

Mock Chopped Liver
This is a delicious alternative to liver-based chopped-liver recipes
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups water
  2. 1 cup lentils
  3. 2 cubes chicken bouillon
  4. 1 teaspoon extra virgin olive oil
  5. 1 large onion, chopped
  6. 1 cup walnuts
  7. 4 hard cooked eggs
  8. salt and pepper to taste
Instructions
  1. Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well.
  2. Heat oil in skillet, saute onion until it becomes translucent.
  3. In a food processor, grind lentils, onions, walnuts and eggs until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.
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Baked Barley Risotto With Mushrooms and Carrots

Baked Barley Risotto With Mushrooms and Carrots
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons extra-virgin olive oil
  2. ½ small white or yellow onion, finely chopped (about 1/2 cup)
  3. 5 garlic cloves, thinly sliced
  4. 1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
  5. Kosher salt and black pepper
  6. 10 ounces pearl barley (about 1 1/2 cups)
  7. 1 medium carrot, very thinly sliced into rounds (about 1 cup)
  8. 2 ounces grated Parmesan (about 1/2 cup), plus more for serving
  9. 2 tablespoons unsalted butter
  10. ¼ cup chopped chives
Instructions
  1. Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
  2. Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
  3. Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
  4. Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.
Notes
  1. Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it’s naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley’s starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it’s baked, taking away the pressure of constant stirring at the stove.
Adapted from NYT Cooking
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French Onion Pasta

French Onion Pasta
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Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 medium sweet onions (about 2 pounds), halved lengthwise and thinly sliced crosswise
  2. 3 tablespoons olive oil
  3. 1 tablespoon unsalted butter
  4. 1 teaspoon minced garlic
  5. 1 teaspoon salt
  6. 1/2 teaspoon black pepper
  7. 1/2 cup sherry or dry white wine
  8. 1 tablespoon fresh thyme leaves
  9. 1 tablespoon fresh chopped parsley
  10. 2 cups water
  11. 2 cups beef broth
  12. 1 tablespoon Worcestershire sauce
  13. 12 ounces uncooked linguine, broken in half
  14. 1 cup grated Parmesan cheese
  15. 1 cup grated Gruyere or Swiss cheese
  16. Garnish: fresh thyme sprigs, chopped fresh parsley (optional)
Instructions
  1. Place a large skillet with flat sides over medium-high heat and add olive oil and butter. Stir in onions and cook for 15 minutes, stirring occasionally.
  2. Stir in garlic, salt, and pepper; cook an additional 5 minutes or until onions have browned and are jam-like in texture. Stir in sherry and scrape the bottom of the skillet to remove any brown bits on the bottom.
  3. Stir in water, beef broth, thyme leaves, parsley, and Worcestershire sauce. Add broken linguine and stir to incorporate pasta into the liquid. Bring to a boil and boil for 10 minutes, stirring occasionally, until pasta is cooked and most of the liquid is absorbed. Remove from heat and cover for 3 minutes.
  4. Toss in grated Parmesan, Gruyere, and garnish with thyme sprigs and chopped parsley, if desired.
Notes
  1. Inspired by the deeply savory flavors of French onion soup, this single-pan pasta is a surefire crowd please—and better still, it couldn’t be easier to make. You start by caramelizing your onions to create a deeply flavorful base, then simply add your cooking liquid, aromatic flavorings, and dried pasta to the pan—bring everything to a boil and cook until your pasta is tender and the liquid is largely absorbed. This French Onion Pasta is here to prove that all you need for an incredible meal is one pan and a plan.
Adapted from NYT Cooking
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Adapted from NYT Cooking
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Faro e Pepe

Faro e Pepe
Serves 4
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Nutrition Facts
Serving Size
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Servings
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Sea salt
  2. 2 cups semi-pearled or pearled farro (about 13 1/2 ounces)
  3. 7 ½ ounces Pecorino Romano, finely grated (about 1 1/2 cups)
  4. 1 ¼ teaspoons coarsely grated black pepper, plus more for serving
  5. ¼ cup cold water, plus more if needed
Instructions
  1. Bring a large pot of water to a boil. Season generously with salt until the water is as salty as the sea. Add farro, and cook until al dente, about 15 to 18 minutes. Set a colander in the sink.
  2. In the meantime, place pecorino and pepper in a medium bowl, and add ¼ cup cold water. Use an immersion blender to combine into a thick, smooth paste. Add more cold water if needed, one tablespoon at a time, to encourage blending. If you don’t have an immersion blender, use a food processor for this step.
  3. When the farro is cooked, reserve 1 1/2 cups cooking water; transfer farro to colander to drain, then return to pot. Add 3/4 cup pecorino paste and 1/2 cup reserved cooking water, and stir vigorously with a wooden spoon until cheese melts and coats farro with a glossy sheen. Taste, and add cooking water and more pecorino paste to taste until farro is the consistency of a loose risotto. If farro is properly seasoned but too thick, add warm tap water instead of salted cooking water to loosen.
  4. Serve immediately, garnished with more pepper. Cover and refrigerate any remaining pecorino paste for up to 1 week. Use on pasta, farro or rice, or spread on toast.
Adapted from NYT 5/3/2020
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Adapted from NYT 5/3/2020
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Garlic Sauteed Spinach

Garlic Sauteed Spinach
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Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1-1/2 pounds baby spinach leaves
  2. 2 tablespoons good olive oil
  3. 2 tablespoons chopped garlic (6 cloves)
  4. 2 teaspoons kosher salt
  5. 3/4 teaspoon freshly ground black pepper
  6. 1 tablespoon unsalted butter
  7. Lemon
  8. Sea salt (optional)
Instructions
  1. Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
  2. In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and season to taste with sea or kosher salt and pepper. Serve hot.
Adapted from Barefoot Contessa
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