Sautéed Spinach, besides being real good it is also real good for you.
A little tradition of ours – we like to have it instead of a salad with our Date Night Filet Mignon. And we really like it so it is often our go to veggie for a weeknight dinner.
A grater can be your good friend in the kitchen. For instance, if you are making something that requires little pieces of butter, like pie crust. Put the butter in the freezer for about ten minutes then use a grater to get the right size bits of butter for crust. Also for cheese of course like in our Fettuccini Alfredo . Or for carrots in a salad or soup. And onions for your Minestrone Sauce. And on and on. I’d bet that you all have graters in your kitchen. There are lots of ways that they can save you some time and effort.
Put the widest skillet that you own on medium low heat and add enough good extra virgin olive oil to lightly cover the bottom. (you can drizzle it in and “eyeball it”). While it’s heating up chop up (or grate) as many garlic cloves as you are in the mood for and add them to the pan. Squeeze in the lemon juice. A pinch each of salt and black pepper. A pinch of crushed red pepper (optional), We like it because it jazzes things up a little. Sauté the garlic until it just barely starts to get brown around the edges.
Don’t add the spinach until the rest of your meal is on the plates, ready to serve. Have a pancake flipper ready and start tossing it all, getting the garlic and spinach mixed together. The spinach is going to wilt real quick so be ready to portion it out to the plates when it is as wilted down to how you like it. We like it just barely softened up.
Divvy your Sautéed Spinach up on the plates and enjoy!
- 3 tbsp extra virgin olive oil
- 6 cloves garlic, chopped
- 1/2 lemon
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch red pepper flakes optional
- 1 6 oz bag pre-cleaned baby spinach
- Put the widest skillet that you own on med. low heat and add about 3 tbsp. (you can drizzle it in and "eyeball it") good EV olive oil. While it's heating up chop up 6 garlic cloves and to the pan.
- Squeeze in the juice from half a lemon. Salt and pepper to taste. This is optional, a pinch of crushed red pepper. We like it because it livens things up a little.
- Don't add the spinach until the rest of your course is on the plates. Have a pancake flipper ready and start tossing it all, getting the garlic and spinach mixed together. The spinach is going to wilt real quick so be ready to portion it out to the plates when it is as wilted down to how you like it. Divvy it up and enjoy!