Submitted by Julie Lichtenberg Stern, who got it from her friend Linda Hahn, who got it from from Mary Kramer’s Illustrated Guide to Foreign and Fancy Foods.
- 2 bunches of spinach, leaves only (or you can use two bags of pre-washed spinach – a lot easier. Last night, I combined some chard with this. I cooked about 8 leaves (minus the stems) in about two inches of water for 4 minutes after cutting the chard into 2 inch pieces. Then I drained the water, which is rich in nutrients, and put it in the freezer to use later as soup stock)
- 1 Tablespoon olive oil
- 1 Tablespoon salad oil
- ½ cup to 1 cup of chopped onion
- 1 clove of garlic, or more
- 1 Tablespoon fresh lemon juice
- 1/3 cup sour cream or plain Greek yogurt
- salt to taste
In a large skillet melt the butter and oil. Sauté the onions, caramelizing them, for about 20 minutes. During the last five minutes, add the garlic. Then, add the spinach a handful at a time and stir-fry until wilted. If you have used chard, add it now. Combine lemon juice, sour cream, and salt in a separate bowl. Stir sour cream mixture through spinach. Heat but do not boil.
Serves 4.
Rehfwitz Recipes 