Monday, June 7, 2010

Garlic Sauteed Spinach

Garlic Sauteed Spinach

**A recipe from one of my personal favorites—the famous Barefoot Contessa Ina Gartner. From her book “Family Style”. Visit for more information.

1 to 1.5 lbs spinach leaves (baby spinach will work too)
2 tbsp olive oil (use good quality olive oil)
2 tbsp chopped garlic (about 6 cloves)
2 tsp sea salt
¾ tsp fresh ground black pepper
1 tbsp unsalted butter

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 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 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 sea or kosher salt. Serve hot.

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