Yield: 4 servings
Time: 15 minutes
The sautéed spinach recipe can be made in a snap. The spinach’s mild flavor adapts easily to garlic and other spices like red pepper flakes. Use a good quality olive oil and if you like to jazz it up sprinkle the dish with a little lemon juice just before serving.
- 1 1/2 lbs (50 g) fresh spinach
- 4 large garlic cloves or to taste, finely chopped
- 4 Tbsp extra virgin olive oil
- salt and freshly ground pepper
- a sprinkle of red pepper flakes
- lemon juice (optional)
Discard any blemished leaves and tough stems and place it in a salad spinner. Wash it thoroughly in cold water. Spin it until you are left with only water droplets clinging to the leaves.
Heat olive oil in a large saucepan over medium-high heat. Add the garlic taking care it does not burn. Stir for about 1 minute or so until the garlic releases its aroma. Immediately add the spinach and cook it until leaves just start wilt. Remaining saucepan heat will continue to wilt the leaves further. Add salt and pepper and a sprinkle of red pepper flakes and stir gently. Remove from the heat and serve as soon as possible.
Before serving sprinkle dish with a bit of lemon juice.