Sauteed Spinach with Lemon-and-Garlic Olive Oil

• 3/4 cup extra-virgin olive oil
• 10 garlic cloves, thickly sliced lengthwise
• 2 dried chiles de arbol, broken in half
• Kosher salt
• Thick strips of zest from 1 lemon
• 2 1/2 pounds spinach, cleaned, thick stems discarded
• Freshly ground pepper

1. In a small saucepan, stir together the olive oil, garlic, chiles and 1 teaspoon of salt.
2. Stir in the lemon zest.
3. Bring the oil to a gentle simmer over low heat and cook until the garlic begins to brown slightly, about 15 minutes.
4. Remove from the heat and let the oil infuse for 1 hour.
5. Discard the chiles and lemon zest and reserve the garlic.
6. Meanwhile, in a large pot of salted boiling water, cook the spinach until bright green, 15 seconds.
7. Using tongs, transfer the spinach to a bowl of ice water and let cool for 10 seconds.
8. Drain the spinach in a colander, pressing down to remove all the water.
9. Pat dry with paper towels.
10. Heat a large skillet.
11. Add the spinach and cook over moderately high heat until beginning to sizzle.
12. Add the garlic oil and toss until the spinach is hot, about 2 minutes.
13. Transfer the spinach and reserved garlic to a colander set over a bowl to drain.
14. Mound the spinach on a platter, season with salt and pepper and serve.

extravirgin olive oil, garlic, arbol, kosher salt, lemon, spinach, freshly ground pepper

Taken from www.foodandwine.com/recipes/sauteed-spinach-lemon-and-garlic-olive-oil (may not work)