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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Spinach Risotto with Roquefort Ingredients:
1 cup chopped onion |
1 teaspoon minced garlic |
1/4 teaspoon extra-virgin olive oil |
3 cups packed rinsed spinach leaves |
4 cups vegetable stock or canned vegetable broth |
about 1/2 teaspoon sea or kosher salt |
1/4 teaspoon pepper |
Directions:
1. In a 2- to 3-quart pan over medium-high heat, stir onion and garlic in extra-virgin olive oil until onion is barely limp, 2 to 3 minutes. Add spinach leaves and stir just until wilted, about 1 minute. Add vegetable stock, or use canned broth. Purée mixture, one half at a time, in a blender (hold top down with a towel). Return to pan and bring to a simmer. Add sea or kosher salt and pepper.
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