Sautéed Spinach with Garlic
Spinach has been in the news being touted as one of the "best" foods to eat. One of our favorite (and quickest) ways to prepare it is to simply sauté it with garlic and olive oil. Sometimes we get fancy and crisp up the garlic, remove it from the pan, cook the spinach, and then top with the garlic. Oftentimes, however, we simply cook it all together as we do in this recipe. Originally served as part of Cloudy. Chance of Meatballs 100%. Maybe Some Volcanic Activity..
Ingredients
- 4 cups Farmers' Market, fresh spinach (tough stems removed, cleaned , tightly packed)
- 2 cloves garlic
- ½ tablespoon extra-virgin olive oil
- salt & pepper
Instructions
We start by getting the spinach ready. We buy it at the farmers' market so it needs to be cleaned well. A short-cut for this recipe would be to start with the bagged ready-to-eat spinach at the supermarket.
Moving on to the next ingredient, we peel the garlic cloves and slice them as thin as we can with our sharp knife.
We heat a large pot with the oil over medium-low heat and add the sliced garlic. With a wooden spoon, we spread the garlic into one layer. We cook for a few minutes, slowly infusing the garlic into the oil.
When the garlic is sizzling, we stir and add the spinach a handful at a time. As the spinach is added to the pot, we toss it with tongs, and then add more spinach. When all the spinach is cooking, we continue to toss it as it wilts. In just a few minutes, all the spinach is wilted.
We season the spinach with salt and pepper and serve.