I got this recipe from my friend Kaleen while we lived in Payson UT. We would share dinner ideas, and we often would cook each other's dinners. (I miss doing that...and I miss her!) I had a lot of spinach to use up one evening and she had ravioli. SO we combined efforts and used her recipe. The spinach recipe came from a Better Homes and Gardens cookbook. Whenever a recipe calls for spinach, this is how I make it.
This is great in the Tortellini soup.
Wash and remove stems & cut up 1 pound spinach. Shake off as much water as possible. Heat in large skillet:
1 Tablespoon butter
2 Tablespoons oil
1 Garlic clove minced
Add the spinach. Cover skillet & cook over high heat until steam appears. Reduce the heat & simmer until tender. 5-6 minutes in all.
Tortellini Spinach Soup
2 cloves garlic crushed
1 Tablespoon margarine or butter
2 cans beef broth (26 oz)
8 ounce frozen or fresh tortellini or ravioli
1-15 ounce can chopped spinach or fresh sautéed spinach
1-14 1/2 ounce can stewed tomatoes or undrained cut up/or can of diced tomatoes seasoned with basil, oregano, garlic (comes pre-seasoned in the can)
In a large saucepan over medium high heat, cook garlic in margarine for 2-3 minutes. Add broth & tortellini or ravioli . Heat to a boil, reduce heat, simmer 10 minutes. Add spinach & tomatoes-simmer 5 minutes more. Serve with grated parmesan.