Filtered Water, Onion, Expeller Pressed Canola Oil, Garlic, Parmesan/Romano Cheese Blend (Parmesan Cheese [Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes], Romano Cheese [Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes], Powdered Cellulose [to Prevent Caking]), Salt, Extra Virgin Olive Oil, Lemon Juice Concentrate, Black Pepper, Xanthan Gum, Citric Acid, Sage.
Shake well before opening. Wilted Spinach: 1 pouch Red Fork Skillet Sauce; 8 to 10 oz(about 8 loosely packed cups) trimmed fresh spinach leaves, well rinsed, patted dry; grated Parmesan cheese and lemon wedges, for serving. 1. Pour sauce into a large skillet. Heat to boil over high, about 1 minute. 2. Add spinach. Use tongs to turn and coat leaves with sauce. Cook uncovered, over high heat, stirring until spinach barely wilts, 1-2 min. 3. Serve sprinkled with cheese and a wedge of lemon. Microwave Method: Heat Sauce in large microwave-safe bowl on high to boil. Add spinach. Toss to coat leaves with sauce. Microwave on high, stirring every minute, until just wilted, 1-2 min.
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