Roman-Style Spinach

• 2 bunches tender spinach (stems removed)
• salt
• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 2 pinches red pepper flakes
• lemon juice or red wine vinegar or balsamic vinegar

1. Wash the spinach and then put the wet spinach into a pan with a dose of salt. Cook until all the spinach is blanched (completely wilted), but still bright green.
2. Remove the spinach from the pan & drain in a collander.
3. Heat the oil in the same pan. Add the garlic + red pepper flakes. When the garlic starts to brown just a bit, add the spinach back in. Mix until all of the spinach is covered by oil. Add either the lemon juice or vinegar and heat until the liquid has condensed a bit. Serve.
4. Alternatives:
5. You can add various vegetables (onions, peppers, zucchini) and saute them in the garlic + red pepper oil prior to adding the spinach.
6. Greens other than spinach can also be used.

tender spinach, salt, olive oil, garlic, red pepper, lemon juice

Taken from www.epicurious.com/recipes/member/views/roman-style-spinach-1229821 (may not work)