• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, C, E
MineralsNatrium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 tablespoons kosher salt

  2. 4 (10-ounce) bags spinach, washed, big stems removed, or 12 cups raw, roughly torn mustard greens (about 2 pounds)

  3. About 1/4 cup extra-virgin olive oil

  4. 2 tablespoons thinly sliced garlic

  5. Kosher salt and freshly ground black pepper

  6. Lemon wedges

Instructions Jump to Ingredients ↑

  1. Bring 1 gallon of water to boil in a large pot with 2 1/2 tablespoons kosher salt. Add the spinach, pushing it down into the water with a skimmer , and immediately remove it to a bowl of ice water.

  2. Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water. Divide spinach into 4 sections and compress each into a ball (each ball will be about 1 cup and they can be wrapped in plastic and refrigerated for up to a day).

  3. Cut each ball in half and then in half again to chop up the spinach.

  4. Place 1/4 cup of the oil in a large skillet over high heat. Add the garlic to the pan and shake the pan often, for about 1 minute or until the garlic is lightly browned. Add the spinach and saute for 2 to 3 minutes. Season with salt and freshly ground pepper, to taste. It will seem dry. Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges.

  5. Variations:

  6. Try adding some chopped anchovy with the garlic.

  7. For creamed spinach : substitute butter for half of the oil and add 1 cup of heavy whipping cream as you cook the spinach.


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