This recipe can be used to just make the spinach as well. The vegetable stock may be used in lieu of beef stock to make the spinach vegetarian.

Ingredients

• 1 lb. veal scaloppini
• 1/2 Tbsp. olive oil
• 1/2 Tbsp. butter
• 1/2 Tbsp. ground cumin
• 1/2 Tbsp. ground coriander
• 1/2 Tbsp. ground black pepper
• 2 cloves garlic, minced
• 8 oz. course chopped mushrooms
• 3 shallots, diced
• 4 cups baby leaf spinach
• 1 Tbsp. fresh ground nutmeg
• 1/2 cup beef stock
• 1/2 cup crumbled feta cheese

Directions

1. Rinse and drain spinach. While still damp, toss with nutmeg to lightly coat all leaves.
2. Heat oil in large pan to medium-high.
3. Brown the veal 1 minute on each side and set aside.
4. Place beef stock in medium sauce pan set to medium heat.
5. Scrape up veal leavings in pan, add butter, mushrooms, garlic, and shallots. Saute until shallots are translucent.
6. Add mixture from frying pan to stock.
7. Add spinach a handful at a time to stock and stir well. As spinach shrivels, add more. Once all spinach is added, simmer on medium heat to reduce stock.
8. Reduce frying pan heat to medium.
9. Return veal to frying pan and cook until tender, about 4 minutes per side.
10. Add feta cheese to spinach as it is served.

This recipe was submitted by rjp on January 23, 2005.