Sinatras Spinach Recipes

GARLIC SAUTEED SPINACH

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

SARAH'S SPINACH SIDE DISH

Steps:

• Melt whipped butter in a small saucepan over medium heat; stir flour, garlic salt, and kosher salt into the melted butter until smooth.
• Whisk in low-fat milk, bring to a simmer, and reduce heat to low. Simmer sauce until thickened, whisking constantly, about 1 minute.
• Stir spinach into the sauce and heat until warmed through, 1 to 2 more minutes.

SINATRA'S SPINACH

Steps:

• Drain the spinach and place in a serving dish. Drizzle with the oil and toss to coat. Sprinkle with the onion.

FRANK SINATRA'S SAUSAGE AND GREEN PEPPERS

Steps:

• Preheat oven to 350.
• Remove stems and seeds from the green peppers and cut into large chunks.
• In an ovenproof baking dish that can also be used on top of the stove, saute green peppers in the olive oil until they begin to soften.
• Season to taste with salt and pepper.
• Remove green peppers and set aside.
• Brown sausage in the same dish, breaking up with a spoon.
• When sausage is browned, add the red wine.
• Cover with foil and bake about 40 minutes.
• Uncover baking dish and add sauted green peppers.
• Bake an additional 30 minutes.

CHICKEN VESUVIUS SINATRA STYLE

Steps:

• Preheat the oven to 425 degrees. Place the chicken into a 13-by-9-inch baking dish.
• Quarter the potatoes. Seed the bell pepper and cut it into 8 pieces. Quarter the onions through the root ends.
• Add the vegetables to the chicken and sprinkle with pepper flakes, salt and pepper, and toss to coat. Smooth out the vegetables, and make sure the chicken pieces are skin side up. Bake until the chicken is browned and the skin is crisp, about 40 minutes. Poke holes in the chicken skin so the juices flow. Stir so the vegetables are glazed. Continue baking until the vegetables are tender and the chicken is cooked through, about 20 minutes longer.
• Arrange on a serving platter and spoon the juices on top. Sprinkle with parsley.