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Spinach, Sautéed with Garlic Recipe

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This recipe for Spinach, Sautéed with Garlic, by , is from Fowler and Tellinghuisen Family Cookbook, 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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.

 

 

 

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