Spinach & Endive Saute

 

2 cloves garlic, minced

2 table. olive oil

1/4 cup red wine

6 oz. baby spinach

1 large endive, thinly sliced

1 bunch parsley, stemmed and chopped

1/2 tea. dried savory

Salt/pepper, to taste

2 lemons, thinly sliced or wedged

Zest of 1 lemon

Dash of freshly grated nutmeg

In a pan on the stove, cook garlic in the olive oil on low heat for 1 minute. Add in the wine and bring to  a boil. Simmer for 10 minutes or until most of the wine has evaporated. Add in the spinach, endive, parsley, savory, 1/2 of the lemon zest and cook for 1 minute or until the greens have wilted, stirring the whole time. Season with salt and pepper. 

Spoon greens onto serving platter or a bowl. Arrange the lemon slices around the platter and sprinkle the last of the lemon zest onto the platter. Sprinkle with the ginger. 

When ready to eat, squeeze some of the lemon onto the spinach if desired.

Source: Shakespeare's Kitchen: Renaissance Cooking