Spinach With Onion, Artichoke, And Rosemary
Mar 8, 2008 This recipe is reproduced weekly in my home. We usually eat this vegetarian main dish with brown basmati rice and yogurt. Alternatively, add a piece of chicken and eat the spinach and rice on the side.
Ingredients:
1/2 a sweet Vidalia onion, chopped into small squares
1 T olive oil
1 14oz can water-packed canned artichokes, drained and rinsed
1 small package fresh Shitake mushrooms (optional), rinsed, stemmed, and sliced thin
1 16oz bag frozen chopped spinach
1/2 handful fresh sage leaves, washed and minced
1/2 handful fresh rosemary leaves, washed, stemmed, and minced
Salt and pepper
Fresh juice of 1 lemon
Procedure:
In a large heavy pot--saute the onion in the olive oil until soft.
Add the artichokes and the mushrooms. Cook for 10 minutes further.
Add the spinach, sage, and rosemary. Reduce to low and continue cooking for 30 minutes more with a lid on the pot.
Add salt, pepper, and lemon juice to taste.
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