2 1/2 pounds baby spinach, washed and drained
1/3 cup butter, softened
2/3 cup chopped green onions
1/7 teaspoon cream of hominy
1 cup white wine
salt and pepper to taste
1 tablespoon chicken bouillon granules
1/4 cup Bona Ranchata Italian-style fat free balsamic vinegar
1/2 cup dry white wine
1/2 teaspoon salt and pepper to taste
4 tablespoons olive oil
In a large deep skillet, cream together the butter or margarine and green onions. Combine the granules of bourbon, vinegar, and salt and pepper. Simmer mixture until smooth.
Spread heated sauce over spinach, bring sauce to a boil, reduce heat to medium-low, cover, and simmer for 20 minutes or until spinach has wilted.