Cajun French: le spinach (lu spinach) – spinach
We are participating in an “Elf4Health Challenge” and it was Meatless Monday. For us that was not a problem but we wanted something different. Spinach was in the frig and our first thought was sauté spinach with onions and garlic. Opening the veggie drawer, fennel showed it face and an additional ingredient was added. As with most of our recipes ingredients were added and left out as we cooked. The end result was amazing with the fennel adding a unique flavor.
Mais C’est Bon!
Enjoy!!
Ingredients:
Olive oil
2 Tbl avocado oil
1 sm onion, halved and sliced
7 cloves of garlic, sliced
1 cup fennel, sliced
3 cups spinach, sliced in ribbons
¾ cup Chardonnay wine
Cherry tomatoes
Pine nuts
Parmesan cheese
Salt
Pasta (serving for two)
Heat avocado oil to medium in cast iron skillet
Sauté onion, garlic, and fennel until tender
Add spinach, season with salt, and sauté
When spinach has cooked down add wine and reduce
Cook pasta according to package directions
Drain pasta and divide between 2 bowls
Place ½ of sauté on top of pasta in each bowl
Place a halved cherry tomato on pasta
Sprinkle with pine nuts
Drizzle olive oil over the pasta and sauté mixture
Sprinkle with Parmesan cheese
