Garlic Sauteed Spinach
Adapted from Ina Garten, Barefoot Contessa Family Style
Serves 4
1 pound baby spinach leaves
1 1/2 Tablespoons good olive oil
1 1/2 Tablespoons chopped garlic (4 cloves)
pinch of kosher salt
3/4 teaspoon freshly ground black pepper
Lemon
1/2 Tablespoon unsalted butter, optional
Sea salt, optional
Note: I made a few changes from the original recipe. Most importantly don't over salt. Make sure you use sea salt or kosher salt which is less "salty" than regular table salt. You can always add more salt at the end if needed.
Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
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