Name: Sautéed Spinach with Garlic
Yield: Serves 4 to 6
Cuisine: American
Ingredients: sea salt and freshly ground pepper; 6 cloves garlic, peeled, slightly crushed; 2 pounds spinach, stemmed, washed twice, drained (some water left on); 4 tablespoons extra virgin olive oil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

This version of spinach with garlic does not brown the garlic as many Italian recipes do, which results in a lighter, more subtle flavor.

Ingredients

4 tablespoons extra virgin olive oil
2 pounds spinach, stemmed, washed twice, drained (some water left on)

Method

Heat the olive oil in a large frying pan over medium heat. Add the spinach, toss it around for a few seconds, and add the garlic. Season lightly with salt and pepper. Cover the pan and continue to cook for 2 minutes, or until the spinach begins to give up its liquid.

Uncover the pan and cook, stirring constantly, until all the liquid has disappeared, about 2 minutes. Season again and se