Spinach, Sautéed with Garlic Recipe
Tried it? Rate this Recipe:
Contributor: |
Contributor: Cheryl Fowler
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 tsp. extra-virgin olive oil
20 ounces curly leaf spinach, stemmed, washed, and left damp
2 garlic cloves, minced
Salt and pepper
2 tsp. fresh lemon juice
|
|
Directions: |
Directions:Heat 2 tsp. of the oil in a large Dutch oven over medium-high heat until shimmering. Add the spinach, cover, and cook, stirring occasionally, until the spinach is completely wilted, 2 to 3 minutes. Transfer the spinach to a colander and squeeze out as much water as possible using tongs.
Wipe the pot dry with paper towels. Add the remaining 2 tsp. oil, garlic, and 1/4 tsp. salt to the pot and cook over medium heat until fragrant, about 30 seconds. Stir in the squeezed spinach and toss to coat until hot, 1 to 3 minutes. Off the heat, stir in the lemon juice, season with salt and pepper to taste, and serve.
Variations
1. With Shallots and Feta: Substitute 2 thinly sliced shallots for the garlic and cook until softened, about 2 minutes. Sprinkle with 1/4 cup crumbled feta before serving.
2. With Parmesan: Omit the lemon juice. Sprinkle with 1/4 cup grated Parmesan cheese and 1 tbsp. balsamic vinegar before serving. |
|
Personal
Notes: |
Personal
Notes: From the America's Test Kitchen cookbook.
A tip from the test kitchen:
Don't dry the spinach completely after washing; a little extra water clinging to the leaves will help them wilt. For extra-lemony spinach, add 1/2 tsp. grated lemon zest to the pot with the garlic.
|
|
This recipe for Spinach, Sautéed with Garlic, by 