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Wilted Spinach

  • Yield: 2 servings


  • 1 pound spinach, rinsed and dried
  • 1 small red onion, julienned
  • 1 cup cooked, crumbled Andouille sausage (about 4 ounces)
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon minced garlic
  • 1 tablespoon chopped shallots
  • Salt and pepper
  • 3 tablespoons olive oil
  • 4 ounce goat cheese


  • In a heatproof bowl (such as a stainless steel mixing bowl) combine spinach and red onion. In a small saucepan heat olive oil, Andouille sausage, shallots, garlic and vinegar. When it boils pour over spinach and onions and toss to wilt. Season to taste with salt and pepper. Roll goat cheese into eight 1-inch balls with your hands. Divide spinach between 2 salad plates and garnish with goat cheese balls.