Venezuelan Spinach with Anchovies

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            FOOD FUNNY
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Thanks to Stacie Wheeler for this one:

Last night my husband and I were sitting in the living room and
he said to me, "Honey, I never want to live in a vegetative state,
dependent on some machine and fluids from a bottle. If that ever
happens, please do me a favor and just pull the plug."

So I got up, unplugged the TV, and poured out his beer.

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            TODAY'S RECIPE
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If you are one of those people who hates anchovies because you've
only had them on pizza, you really should give them another try. In
this dish they add a salty complexity of flavor to the bland greens.

Venezuelan Spinach with Anchovies (Espinacas con Anchoas)

2 Tbs (30 ml) olive oil
2 lbs (900 g) spinach or Swiss chard, washed and trimmed
1 2-oz (56 g) can anchovies, drained and mashed
Freshly ground pepper to taste

Heat the oil in a large skillet over moderate heat and add the
spinach, turning it as it cooks down. Add the anchovies and
pepper and cook, stirring frequently, for about 3 minutes. Serves
4 to 6.
Received on Wed Nov 8 02:47:44 2006