On Mar 30, 8:34*pm, "jmcquown" > wrote:

> I do something similar. *Wash and trim the spinach leaves. *Pat dry with
> paper towels. *Toss a few cloves of halved garlic into a skillet with a
> little bit of olive oil. *Medium high heat. *Let the cloves lightly brown,
> then add the spinach leaves. (They may still splatter so stand back.) *Cook
> until spinach is wilted and thoroughly hot.
>
> This was a "hot spinach salad" served at the Macaroni Grill in Germantown,
> TN. *I'm not a fan of salads and don't eat raw vegetables. *But this, I
> loved. *Which is why I figured out how to make it at home


I haven't made this in a while, it's a family thing from when I
was a kid. My grandparents would heat up some olive oil in a pan and
toss in some chopped onion for a short time before adding a bunch of
spinach, stirring as it wilts, then add an amount (by sight) of #1
cracked wheat (the finest), or #2 is ok too. The wheat has been
soaking in cold water after being rinsed a few times. It blows up
without cooking, just a few minutes is enough. When the wheat is
added to the spinach it is first squeezed between the palms of your
hands to get the moisture out. This is a good dish - spinach, olive
oil, cracked wheat, onion optional, and a bit of salt. It is even
good cold.

TJ