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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe goes with Barbecue Shrimp And Cornbread-Stuffed Peppers Ingredients:
2 green bell peppers, diced |
1/2 medium onion, diced |
1 1/2 teaspoons minced garlic |
1 tablespoon olive oil |
2 cups chicken broth, divided |
2 cups loosely packed fresh spinach leaves |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Sauté first 3 ingredients in hot oil in a large saucepan until tender. Add 1 cup chicken broth. Bring to a boil over medium heat; reduce heat, and simmer, stirring occasionally, 7 minutes. Add spinach leaves, and simmer 3 minutes. Remove from heat; cool slightly.
2. Process bell pepper mixture in a blender until very smooth. Stir in enough remaining chicken broth to reach sauce consistency, if necessary. Pour through a wire-mesh strainer into a bowl, discarding solids; stir in salt and pepper.
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