I thought this recipe was really good. The cayenne pepper adds a nice little bit of heat. I went back for seconds. Because the first review said it tasted too vinegary I added the red wine vinegar 1/2 Tbs at a time but I'm pretty sure by the time I was done adding that it was pretty close to the called for amount and I didn't find it overpowering at all.
I reduced the vinegar as suggested but it was way too tart for me. It made me make a terrible sour face! I couldn't finish it but my husband liked it ok.
I made 2 small changes. I used fresh spinach instead of frozen which I sautéed in about 1 tbs EVO. The other was I started with 1/8 cup of red wine vinegar and added to taste. I probably used about 1/4 cup total. We enjoyed this it was a nice change of pace and I will make it again. Thank you!
Very tasty! I reduced the vinegar to 1/3 cup and with 1/8t cayenne pepper it was deliciously spicy and tangy without being overpowering.
This recipe had way too much vinegar in it. I would recommend using a different thinning agent -- maybe olive oil? -- for this... maybe with a little vinegar.
Left out water used 3tbl rice vinegar and EVO each. Drained 2 13.5oz canned spinach which I just dumped iñto wet ingredients stirred and nuked! Garnish with a crumble of chopped hard boiled eggs and Italian seasoned bread crumbs
Death by vinegar.I'll try again with a much reduced amount of vinegar!
We really enjoyed this combination of flavours. It was used as a dip with tortilla chips instead of as a side dish. Some liberties were taken with ingredients: frozen spinach was replaced with fresh steamed spinach; rice wine vinegar was used instead of red wine vinegar (none in house). Like others the amount of vinegar was cautiously monitored by taste but the measurement came out to a little less than what was listed. This recipe is a keeper. It turned out to be a great appetizer and we'll use it in the future for a side dish.
With reduced vinegar this dish was great!
