Italian Spinach

1 bag fresh spinach
1/4 cup extra-virgin olive oil
1 cup shredded Monterey Jack cheese
2 garlic cloves, minced
1 teaspoon butter
Basil, oregano, thyme and rosemary, to taste
Tony Chachere's seasoning

Steam spinach in large pot until wilted. Do not over cook. Drain, then set aside. In a skillet, saute garlic in olive oil and butter. Add seasoning. Turn heat off. Add spinach to skillet; mix well. Spread out mixture, then top with grated Monterey Jack cheese. Cover mixture until ready to serve - cheese will be melted.

Served on top of a veal chop.

Serves: 2-4

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Cajun Country -- New Iberia, Louisiana