Monday, January 18, 2010

Garlic Sauteed Spinach

Garlic Sauteed Spinach

Serves 6
This spinach is great with just a little squeeze of lemon. Gives the spinach great flavor.

1 ½ pounds baby spinach leaves
2 tablespoons extra-virgin olive oil
2 tablespoons chopped garlic
1 teaspoon kosher salt
¾ teaspoon freshly ground pepper
1 tablespoon unsalted butter

Rinse the spinach well in cold water. Spin it dry, leaving just a little water clinging to the leaves.

In a large pot, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring until all the spinach is wilted. Lift the spinach to a serving bowl and top with the butter if desired, a squeeze of lemon and check for seasoning. Serve hot.

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