Wilted hopes

Yes, you get two posts today.  I wanted to report on my doctor’s visit, but I also promised to share the results of my fish dish with you.  I did make the fish.  I used dover sole and learned that dover sole does not pan fry very neatly.  It looks like crab meat when it’s done, all shredded into little pieces.  It tasted good, but was not exactly photogenic.  Also, the sauce – turns up they had left an ingredient out of the list when I looked at it – butter.  It showed up in the instructions, but I had missed it.  They had corrected it by the time I went back, but I ignored that, since butter is still forbidden.  Alone, the stock did not reduce right and I didn’t end up with what it was supposed to be.  So, it was not a success.  However, I am testing milk next week, and butter can be a part of that.  And I will remember next time – use cod!

I did make a very scrumptious wilted spinach salad.  I wanted to share that recipe with you.

Wilted Spinach Salad

½ half large onion, preferably red

1 bunch spinach

2-3 tbls olive oil

Slice onion.  Slices should be thin, no wider than ¼ inch.  Wash spinach thoroughly.  Remove stems and drain leaves, removing as much water as possible.

In frying pan over medium – medium high temperature, heat olive oil.  Add onions and fry until translucent.  Add spinach.  Turn spinach with tongs until spinach is wilted and mixed well with onions. 

Serve and enjoy.

NOTE: Proportion of onion to spinach can be changed according to personal preference.