Sauteed Spinach with Gorgonzola

We love this method of making an average side dish much more delicious!

  • 2 bags (10 oz. ea.) fresh spinach, smooth or crinkled
  • 1 small clove garlic, finely minced
  • 2-3 tablespoons Gorgonzola cheese
  • 2-3 tablespoons chicken broth (bouillon okay, too)
  • 4-5 tablespoons extra virgin olive oil
  • Pinch of red pepper flakes, salt/black pepper to taste

Combine olive oil and pepper flakes in high-sided skillet over high heat for about 30 seconds until oil is hot. Add spinach and cook for about 1 minute, or until it begins to wilt. Add garlic and sauté about 15 seconds or until it begins to turn brown. Now, add chicken broth and cook for 1 minute more. Season with salt and black pepper, transfer to a warm plate and top with the Gorgonzola.

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