Vegetarian Epicure
spinach provencale
Page 149
Cuisine: North American | Course Type: Main Courses
(1 review)
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Recipe Reviews
Queezle_Sister from Salt Lake City, UT
This is a very simple recipe, but I think it has one fault. It requires that you first saute onions and garlic, then add 2 lbs of spinach, put the lid on, and cook it down. This causes a lot of liquid to come out of the spinach, but there is no step to drain this liquid. Therefore, when you add the eggs, its very wet. I cooked this an extra 10 minutes, and it was still runny.
Oh well... still ate it.
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