Chef John I. Akhile
Recipe by Southern Living November 1997

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Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

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  • Sauté first 3 ingredients in hot oil in a large saucepan until tender. Add 1 cup chicken broth. Bring to a boil over medium heat; reduce heat, and simmer, stirring occasionally, 7 minutes. Add spinach leaves, and simmer 3 minutes. Remove from heat; cool slightly.

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  • Process bell pepper mixture in a blender until very smooth. Stir in enough remaining chicken broth to reach sauce consistency, if necessary. Pour through a wire-mesh strainer into a bowl, discarding solids; stir in salt and pepper.

Source

Waverly Grill, Renaissance Waverly Hotel, Atlanta, Georgia.

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