3
cups Baby Spinach
2 Tbsp. Roasted Garlic, puree 1 1/4 cups Roasted Red Peppers, sliced 2 Tbsp. Demi-Glace 1/2
cup Red Wine
1 Tbsp. Fresh Thyme Salt and pepper to taste
Place the demi-glace and wine into a sauté pan and reduce until thick
and syrupy. Add the rest of the ingredients and cook until the spinach
is wilted. Remove from the heat and let cool.
