Monday, March 24, 2008

Garlic Sauteed Spinach

This last weekend, my FIL really over-purchased on spinach for an event. Something like 7 lbs extra. So of course, my Easter gift from my in-laws was a 1 1/2 lb bag of spinach. This is what I did with it and I was pleasantly surprised.



1 1/2 lb baby spinach leaves
2 Tbsp good olive oil
2 Tbsp chopped garlic (6 cloves)
2 tsp kosher salt
3/4 tsp freshly ground black pepper
1 Tbsp butter
Lemon

Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute 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 with a wooden spoon, until all the spinach is wilted.

Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of kosher salt. Serve hot.