Stir-Sauteed Spinach

Makes 6 to 8 servings

1/4 cup extra-virgin olive oil
1 large clove garlic, minced
2 bags (10 ounces each) spinach, stems removed, leaves torn into pieces
1 tablespoon red or white wine vinegar
1/4 teaspoon each salt and ground black pepper

Place the oil and garlic in a large saute pan or Dutch oven. Cover and
cook over low heat for 5 minutes, or until the garlic is fragrant. Don't
allow the garlic to brown. Add the spinach and toss to coat with the
garlic oil. Cover and cook over high heat for 2 to 3 minutes, or until the
spinach is wilted. Uncover and toss until no liquid remains. Add the
vinegar, salt and pepper. Toss. Cut the pork into thin slices. Place on
dinner plates. Drizzle with the reserved pan juices. Spoon the spinach on
the side.

Note:
Select a boneless double top loin roast, a boneless center loin roast, or
a boneless sirloin roast.



Cooking Up an Italian Life, by Sharon Sanders or visit her website
SimpleItaly.com

Personal Chef Brian Koning www.personalchefmarketing.com
Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net
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