Sauteed Spinach with Garlic and Butter
Fresh baby spinach, garlic, butter, lemon juice - what could be better?
Ingredients
- 2 lbs fresh baby spinach
- 2 tablespoons olive oil
- 1- 2 tablespoons chopped garlic about 5 cloves
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon butter
- fresh lemon
Instructions
- Wash the spinach well in cold water to remove any sand or grit.
- Spin it dry in a salad spinner, or let air drain until nearly dry. Leaving a little water on the leaves is fine.
- In a very large pot, heat the olive oil and sauté the garlic over medium heat for about 1 minute. Make sure that the garlic does not brown.
- Add the spinach, the salt, and pepper to the pot, tossing to coat the leaves with the oil.
- Cover the pot and let it steam for a couple of minutes - but not too long - you don't want it to lose it's deep green color.
- Uncover the pot, turn the heat up and cook the spinach for another minute or so, stirring until all the spinach is wilted.
- Remove from heat. Using tongs or a slotted spoon, remove the spinach to a serving dish. Top with butter, a little fresh lemon juice and a pinch of kosher salt.
Notes
This much fresh spinach may look like a lot - but spinach cooks down tremendously. Use a very bit pot.
You can cut the recipe in half if you desire.
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