Directions: |
Directions:1. Thoroughly clean the spinach and pick it over, discarding damaged leaves and thick stems.
2. Heat a large frying pan, sauté pan, or pot (the key here is a wide surface area) over high heat. Once hot, add the butter and/or oil. It should melt and/or heat immediately. Quickly add the spinach and cook, stirring, until the spinach is wilted. The high heat and stirring will help any liquid the spinach releases evaporate quickly, which is what you want to avoid wet or slimy spinach when all is said and done. If you want to cook more spinach, add it in batches, so that as the leaves wilt, the liquid they give off evaporates right away.
3. Transfer the spinach to a serving platter or plates, and sprinkle with salt to taste. Serve hot or warm. A squirt of lemon isn't a bad addition, if you're lucky enough to have fresh lemons around.
Variations:
• Garlicky—Add a clove of garlic, minced, to the pan and cook for about 30 seconds before adding the spinach
• Oniony—Chop up a shallot or green onion; put in the pan and cook for about 1 minute before adding the spinach
• Bright—Drizzle with a teaspoon or two of balsamic vinegar before serving
• Nutty—Garnish with a tablespoon of walnut oil or toasted sesame oil before serving
• Herbal—Sprinkle with a tablespoon or so of minced dill before serving
• Cheesy—Add a few tablespoons of crumbled feta or blue cheese over the top before bringing to the table
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