What? The swordfish? No, that’s not so simple, it’s easy to toss together, but certainly not simple…
no, I’m talkin’ about the spinach.
Tossed into a pan with garlic that’s been lightly browned in olive oil, allowed to wilt, then finished with a knob of butter.
See? Simple, and oh, so good!
•1 or 2 bags baby spinach leaves
•2 tbsp olive oil
•2 tbsp chopped garlic (6 cloves)
•2 tsp coarse sea salt
•3/4 tsp freshly ground black pepper
•1 tbsp unsalted butter
•Sea or kosher salt, optional
Warm the oil in a large pot over medium high heat, then add the garlic and cook for one minute.
Add the spinach leaves with the salt and pepper, toss to mix, then cover the pan and let cook for two minutes.
Drizzle with a bit of lemon juice and add that knob of butter, then serve.
So simple, so good.
We had ours with yellow rice and Swordfish Scarpariello and it made for one fine dinner.
Thanks to my one of my favorites, the barefoot contessa, for the spinach recipe.
Oh, and that swordfish? Check out those details, Monday.