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Sautéed Spinach with Honey Mustard Vinaigrette

Added: 21st May 2008

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This dish was developed to be served with baked fish; the freshness of the spinach and the acidity of the vinaigrette go very well with fish. It is a flavorful way to serve spinach, so try it with your favorite meal.

Shared by gfontenot,
Texas

Ingredients

  • 2 large bunches of spinach, about 1 lb.
  • 1/4 C. extra virgin olive oil, divided
  • Salt to taste
  • 2 Tbs. white wine vinegar
  • 1 Tbs. lemon juice
  • 1 Tbs. honey
  • 1 Tbs. mustard
  • 1 egg yolk

Directions

Wash spinach and discard the thick stems. Drain and remove any excess moisture. Heat 1 Tbs. olive oil in a large skillet on medium high heat. Add the spinach to the pan, packing it down. Turn spinach several times to coat with oil. Cover the pan and cook for 2 minutes until wilted. Season with salt. Drain any excess moisture from the pan. Whisk together the remaining olive oil, vinegar, lemon juice, honey, mustard and yolk. Poor the vinaigrette over the cooked spinach and continue cooking until thickened.

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