A savory sauté of spinach, beef, onions and mushrooms, this San Francisco classic is the perfect addition to your Super Bowl menu. According to local San Franciscan lore, Joe’s Special was a dish created at New Joe’s restaurant in North Beach. In 1937, one of the partners who helped create New Joe’s started his own restaurant and called it Original Joe’s, where Joe’s Special is still one of the most popular dishes on their menu and an easy one for a quick weeknight dinner.
INGREDIENTS:
- 2 tbsp. olive oil
- 5 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 8 oz. ground chuck
- 1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry in paper towels
- 8 eggs, lightly beaten (you can do less — since I prefer mine less “eggy,” I use two for dinner prep, but more eggs if serving for brunch)
- Sliced cremini mushrooms to your liking (I add about 6 oz)
- Dash of Worcestershire sauce
- Dash of nutmeg
- 1 ⁄ 4 cup finely grated parmesan
- Crusty Italian bread, for serving
DIRECTIONS:
- In a 12” skillet, add the oil and sauté the onions, garlic and mushrooms. Remove from pan when all browned.
- Add the beef to the same pan and cook until nice and brown.
- Add the spinach, sautéed veggies and the eggs.
- Add a dash of Worcestershire sauce, nutmeg salt and pepper all to taste.
- Serve with a dusting or parmesan and crusty sourdough bread on the side. Enjoy!