Publiée le 21/07/2015




  • 1 shallot
  • 1/2 tablespoon of olive oil for cooking
  • 1 tablespoon rapeseed oil
  • salt pepper

In a wok, cook gently the shallots, then place the spinach, put the lid and cook gently 10 minutes.

Remove and drain the spinach, keep the juice.

Heat the cooking juices dripping with juice, when the temperature is good, éteigner and add a spoon of rapeseed oil, mix well, set aside.

Have a plate in the middle spinach and sprinkle with juice.

You can associate with mashed pumpkin.

Good tasting !

Domaine Gilbert, Mennetou salon blanc 2010 (www.domainephilippegilbert.fr)

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