I made this tasty, tasty dish to use as a layer for Lasagna a la Française last week, but it really is good enough to stand on it’s own. I always hated spinach growing up, probably because my mom would use canned – dark and slimy; yecccch! Fresh makes all the difference – and a bit o’ the garlic doesn’t hurt. I wouldn’t say no to some crushed red pepper either, but you probably want to judge your dinner guests before you go sprinkling on the hot stuff.
I use this recipe – coming to us courtesy of Gourmet Magazine via epicurious.com – as a starting point. Add some white wine, chicken stock, lemon juice, freshly grated cheese, or maybe some good balsamic vinegar, as you like – it’s all good.
•1 tbsp olive oil
•3 large garlic cloves, sliced thin lengthwise
•3 pounds spinach (about 3 large bunches), coarse stems discarded, washed well and drained in a colander (don’t worry about any bits o’ water on the leaves)
NOTE: since I was using the spinach as a layer in a baked dish, I didn’t bother cutting out the stems. Alternately, spend a bit more and buy the bag o’ baby spinach in the salad section.
In an 8-quart heavy kettle, heat oil over high heat until hot but not smoking.
Add garlic and spinach with water clinging to leaves.
Sauté garlic and spinach, turning with tongs, until spinach is wilted but still bright green, about 2 minutes, and season with salt and pepper.
Mmmmmmm. Eat your spinach – and LOVE it!