  If you have access to wild spinach, that’s really what you should use in this recipe. But most people make do with the “tame” kind. ½ pound fresh spinach or 1 10-ounce package frozen spinach 1 tablespoon shortening 3 tablespoons chopped onion ¼ teaspoon crushed red chile Salt to taste Wash spinach well, chop and steam about 10 minutes or until tender. Saute the onion in shortening, mix in drained spinach, chile and salt, and cook for an additional 5 minutes. Serves 2 to 3. |
|
