Sunday, March 30, 2008
Joey's Wonderful Spinach
A few years ago, I was at a restaurant, celebrating Christmas Eve. Literally everyone in our party of 10 ordered the spinach. I figured, well, if it's that good, I guess I should order it too. Let me just tell you, it was wonderful! As our meal continued, the conversation turned to me and everyone wanted to know if I could recreate this recipe at home. I tried to recognize the different flavors I was tasting and thought, yeah, I bet I can. Over the next few days, I gave it a try. After a few tries, I finally came up with it. I told my friend, Trish, about it and made it for her. When she tasted it, she said "That's wonderful!" and from then on my new recipe had a name.
1 stick butter
1 clove garlic, minced
2 tbs sugar
Freshly ground black pepper
2 bags fresh spinach
2 tbs Anisette liqueur
1/2 cup sun dried tomatoes packed in oil
In a large pot, over medium heat, melt butter. Add garlic, sugar, salt, and pepper. Give it a quick stir. Add the spinach leaves all at once. Cover. Using tongs or a large spoon, periodically turn the spinach over to keep it from scorching on the bottom. Replace the lid after each stir so that the steam will help the cooking process. Be patient. It will all eventually cook down. Remove lid. Add Anisette and sun dried tomatoes. Let it cook for just a few minutes more. Serve immediately.
The amounts listed are just an outline. Feel free to adjust everything to suit your own tastes. It's sort of like the Cass Quaile School of Cooking. In this case, she'd say something like "Do you like a lot of garlic? Add a lot of garlic. Do you like a lot of tomatoes? Add a lot of tomatoes." Thanx, Mom.