1 1/2 cups water
1 1/2 quarts low-fat baby spinach
3 1/2 tablespoons olive oil
1 cup dry beurre blanc
4 green onions, chopped
12 carrots, chopped
10 red bell peppers, diced
3 teaspoons straight white sugar
1 sprinkle salt and pepper on both sides
Place water into a medium saucepan over low heat, and bring to a boil. Add spinach, and boil cover. Reduce heat to medium heat, and bring to a boil. Drain well.
Heat oven and olive oil in oven or on top of platter. In a medium bowl, stir spinach into green mixture alongside beurre blanc, vegetables, carrots, red pepper, sugar, salt and pepper.
I've found this is a great main dish for Lent, and I in turn, make it whenever I am in the San Francisco Bay Area. The recipe is pretty standard, but makes up for it with some unusual flavors. I tried this one with green beans and it was a little too watery so next time I'll make with black beans. The black beans made it a little more flavorful, but again, that depends on the beans. It was a very good dish, but I did want to make it more flavorful so I added some garlic powder and 1/4c. of chipotle powder to it and cooked it for a little more than a minute. Fantastic flavor and great versatility!!!
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