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Sauteed Spinach

Source of Recipe


Adapted from The Classic Italian Cookbook






List of Ingredients



• 2 lbs. fresh spinach* (about 2 bunches)
  
• Salt to taste
  
• 2 cloves garlic, peeled but left whole
  
• 1/4 cup olive oil
  






Instructions



1. If using bunches of mature spinach, trim off thick stems. Wash spinach in cold water to remove all traces of dirt. Shake to remove excess water (it's not necessary for the leaves to be completely dry).
   
   
2. Cook spinach in a covered pan over medium heat with a pinch of salt and no more water than what clings to the leaves after washing. Cook until tender, about 10 minutes. Drain well, but do not squeeze.
   
   
3. In a skillet over medium-high heat, saute the garlic in oil. When the garlic is well browned, remove and discard the cloves and add the drained, cooked spinach and 1/2 teaspoon salt. Saute 2 minutes, turning frequently. Taste and correct for salt. Serve hot.
   
   Makes 4 servings.
   
   * You may substitute four 5-ounce bags of fresh baby spinach or two 10-ounce packages frozen spinach. If using frozen spinach, simply cook thawed spinach with pinch of salt in a covered pan for 1-1/2 minutes; drain.