Marsala Wilted Spinach

½ lb. fresh washed and stemmed spinach
2 T olive oil
½ c finely chopped onions
¼ c finely chopped sweet red pepper
1 T garlic very thinly sliced
½ c Marsala wine
1 T balsamic vinegar
¼ tsp Paul Prudhomme’s vegetable magic (or salt and pepper to taste)

In a 12 in skillet on high, heat olive oil, brown onion and peppers (5 min).
Once onions and peppers are caramelized, add garlic and vegetable seasoning, cook until fragrant (1 min)
Add Marsala and cook until liquid is boiled off
Add spinach and vinegar, turn off the heat. Stir until spinach is wilted.

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