Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds baby spinach leaves

  2. 2 tablespoons good olive oil

  3. 2 tablespoons chopped garlic (6 cloves)

  4. 2 teaspoons kosher salt

  5. 3/4 teaspoon freshly ground black pepper

  6. 1 tablespoon unsalted butter Lemon Sea or kosher salt, optional

Instructions Jump to Ingredients ↑

  1. 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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