Ingredients
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1 1/2 cups spinach (about 10 ounces)
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2 tablespoons olive oil
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4 gloves garlic, smashed and skin removed
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salt, to tast
Directions
1
Done
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Clean the spinach well in a colander, rinsing several times to ensure sand and dirt are removed. Cut off any large, hard stems - but most stems can and should remain. If you keep the spinach slightly damp, it helps with cooking. |
2
Done
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In a medium saute pan over medium heat, add the olive oil and garlic. Gently cook the garlic for about 2-3 minutes to infuse into the oil. You do not want to burn, make sure heat is controlled. |
3
Done
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Add the damp spinach, tossing in the olive oil and garlic until it begins to wilt. Cook for about 3-4 minutes, tossing constantly to avoid burning of both the spinach and the garlic. |
4
Done
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If not serving right away, cook for 2 minutes and remove from heat. When ready to serve, finish cooking process for another two minutes, add salt to taste. |
5
Done
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Remove garlic bulbs (optional) before plating. |