Garlic Sauteed Spinach (Ina Garten)
- 1 1/2 lbs baby spinach leaves
- 2 tablespoons olive oil
- 2 tablespoons chopped garlic (6 cloves)
- 2 teaspoons kosher salt, I use less
- 3/4 teaspoon fresh ground black pepper, to taste
- 1 tablespoon unsalted butter
- 1 lemon
- 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. *At this point Ina turned off the flame/ heat source, covered the pan and let it wilt until ready to serve. This is how I made it and it worked beautifully.
- 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.
baby spinach leaves, olive oil, garlic, kosher salt, fresh ground black pepper, unsalted butter, lemon
Taken from www.food.com/recipe/garlic-sauteed-spinach-ina-garten-393918 (may not work)