Share this on Facebook, opens in a new window
Share this on Twitter, opens in a new window
Share this on Pinterest, opens in a new window
Print this recipe
Servings
Makes 4 servings
Ingredients
1 10-ounce bag fresh spinach
2 tablespoons unsalted butter
2 cups chopped onions
2 cups heavy cream
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Vegetable Magic®
2 teaspoons Chef Paul Prudhomme's Magic Pepper Sauce®
2 tablespoons unsalted butter
2 cups chopped onions
2 cups heavy cream
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Vegetable Magic®
2 teaspoons Chef Paul Prudhomme's Magic Pepper Sauce®
How To Prepare
Wash the spinach, then tear the green leaves into pieces, discarding the stems and stringy veins. Save a few small, nice looking leaves for garnish. You should have about 10 cups.
Place the butter in a 10-inch, nonstick skillet over high heat. When the butter begins to sizzle, add the onions and cook, stirring frequently, until the onions are a rich brown, about 10 minutes. Add the cream, Vegetable Magic® and Magic Pepper Sauce®. When the cream begins to simmer, add a handful of the spinach. Cook, stirring constantly, until the spinach has wilted and reduced in volume. As the spinach wilts, continue adding more spinach to the skillet, stirring constantly, until all the spinach is wilted and heated through. Remove from heat and serve immediately.
Copyright © 1998 by Paul Prudhomme
Place the butter in a 10-inch, nonstick skillet over high heat. When the butter begins to sizzle, add the onions and cook, stirring frequently, until the onions are a rich brown, about 10 minutes. Add the cream, Vegetable Magic® and Magic Pepper Sauce®. When the cream begins to simmer, add a handful of the spinach. Cook, stirring constantly, until the spinach has wilted and reduced in volume. As the spinach wilts, continue adding more spinach to the skillet, stirring constantly, until all the spinach is wilted and heated through. Remove from heat and serve immediately.
Copyright © 1998 by Paul Prudhomme
