Chef Brian Alberg
Red Lion Inn, www.redlioninn.com, Stockbridge, MA
- 1 Tbsp olive oil
- ½ pound baby spinach, washed, drained
- ½ red onion, thinly sliced
- ½ cup Ewe's Blue cheese, crumbled (any blue cheese can be substituted)
In a sauté pan, heat the oil over medium heat. Add red onions and stir until translucent, about 3 minutes. Stir in spinach. After a minute, the spinach will begin to wilt.ﾠ Once this happens, toss in blue cheese and stir just until cheese starts to melt.
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