Basic Method for Leafy Greens

Name: Basic Method for Leafy Greens
Yield: Makes 2 Servings
Ingredients: Lemon wedges, for serving; 2 or 3 gratings of fresh nutmeg (optional); 1 to 1½ pounds fresh spinach; Salt and freshly ground black pepper, to taste (or a tiny pinch of dried red pepper flakes); 1 large garlic clove, thinly sliced; 1½ tablespoons olive oil

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

Broccoli rabe and Swiss chard are also good cooked this way. This method—actually a combination of steaming and sautéing—works well with tougher greens, such as beet, collard, and mustard, all nutrient-packed powerhouses. Just remember they need a little more water and slightly longer cooking time to become tender.

Ingredients

1 to 1½ pounds fresh spinach
1½ tablespoons olive oil
1 large

Supper
Snack
Lunch
Side dish
Gluten-free
Vegan

Method

Place the spinach in a colander in the sink under lukewarm running water. Remove the large, tough stems and swish the leaves around under the water to wash them very well. Change the water to cold and continue to wash all traces of grit from the leaves.
Place the spinach, with the water clinging to its leaves, in a nonreactive large pot over medium-high heat. C