- 1 1/2 pounds baby green spinach leaves
- two tablespoons good essential olive oil
- two tablespoons chopped garlic clove (6 cloves)
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground pepper
- 1 tablespoon unsalted butter
- Ocean or kosher salt, optional
Rinse the green spinach well in cold water to make certain it is extremely clean. Spin it dry inside a salad spinner. departing somewhat water clinging towards the leaves.
In an exceedingly large pot or Nederlander oven. heat the essential olive oil and saute the garlic clove over medium heat for around one minute, although not until it's browned. Add all of the green spinach, the salt, and pepper towards the pot, toss it using the garlic clove and oil, cover the pot, and prepare it for just two minutes. Identify the pot, turn heat on high, and prepare the green spinach for an additional minute, stirring having a wooden spoon, until all of the green spinach is wilted. Utilizing a slotted spoon, lift the green spinach to some serving bowl and top using the butter, a squeeze of lemon. along with a sprinkling of ocean or kosher salt. Serve hot.
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