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Garlic Sautéed Spinach

Source of Recipe


From "Barefoot Contessa Family Style" by Ina Garten



List of Ingredients



• 1 ½ pounds baby spinach leaves
  
• 2 tablespoons good olive oil
  
• 2 tablespoons chopped garlic (6 cloves)
  
• 2 teaspoons kosher salt
  
• ¾ teaspoon freshly ground black pepper
  
• 1 tablespoon unsalted butter
  
• Lemon
  
• Sea salt (optional)
  






Instructions



1. 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.
   
   
2. 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 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.
   
   
3. Using a slotted spoon, lift the spinach to a serving bowl and top with butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
   
   Serves 6