Kentucky Wilted Spinach
Serves 6
Published in: Louisville Courier-Journal
1/2 small red onion -- thinly sliced
1o ounces baby spinach -- bag
2 tablespoons olive oil
2 ounces (about 1/2 cup minced) country ham
1 clove minced (about 1 teaspoon) garlic
1/4 cup vinegar
2 teaspoons sugar
1/2 cup cream
1/4 teaspoons cayenne pepper
Slice the onion in thin slices, and place in a bowl. Cover with water,
and refrigerate at least 1 hour. Put the spinach in a large bowl. Heat
the olive oil in a wide skillet over medium high heat. Add country ham
and garlic, and cook, stirring occasionally, until ham crisps and garlic
turns golden. Add vinegar and sugar to skillet, and stir to dissolve
sugar. Add cream and cayenne pepper. Turn the heat down, and let it
simmer a minute or two to thicken, stirring occasionally. Pour over
spinach. Remove onion from refrigerator, drain and pat dry. Sprinkle over
salad.
Serves 6.
Work-ahead directions: You can put all the dressing ingredients together
and leave them in a small pan or skillet. Reheat to boiling just before
serving, and continue as directed.
Exported from A Cook's Books -- Recipe management for Macintosh
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