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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Garlic Sauteed Spinach Recipe

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This recipe for Garlic Sauteed Spinach is from The Jenkins Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1½ to 2 pounds of baby spinach leaves cleaned
2 Tablespoons good olive oil
2 Tablespoons chopped garlic ( 6 cloves)
2 teaspoons kosher salt
¾ teaspoon ground black pepper
1 Tablespoon unsalted butter
Lemon ( optional )
Directions:
Directions:
Rinse spinach in cold water to make sure it is very clean. Spin dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or skillet, heat the olive oil and sauté the garlic over medium hear for about 1 minute, but not until it is browned. Add all the spinach, the salt and pepper to the pot, toss it with the 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. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon and a sprinkling of sea or kosher salt. Serve hot.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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