Prep 10 mins
Cook 6 mins
If you like spinach you will love this. Blanching spinach before sautéing may seem like overkill. But it emphasizes the flavor and texture.
- 1 lb spinach, stemmed (about 16 loosely packed cups, Baby spinach works great)
- 2 tablespoons olive oil
- 3 -4 garlic cloves, thinly sliced
- 1⁄4 teaspoon crushed red pepper flakes
- salt and pepper
- balsamic vinegar
- WILT Spinach; Bring a large pot of water to boil over high heat; WILT spinach in boiling water; ADD all at once, stir, and drain immediately in a colander-- DO NOT let spinach sit in water.
- Press out as much liquid as possible, forming it into a disk.
- To sauté, heat oil in a large sauté pan over med-high heat.
- Add garlic and pepper flakes; sauté until garlic turns golden, about 1 minute.
- Stir constantly.
- ADD the disk of spinach and break up with wooden spoon, stirring to coat with oil and garlic.
- Cook just until heated through, about 1 minute.
- Season with salt and pepper, then transfer to a serving platter.
- Drizzle spinach with Balsamic vinegar before serving.
Great recipe! Even though it has the extra step, it's totally worth it. This was just like the sauteed spinach you would get at a nice steakhouse, without the price. Thank you!
I saw this in Cusine at Home. It looks yummy.
I loved it, used silverbeet (plenty in veg. plot at the moment). Would make it for myself but unfortunately having a hard time getting other family members to try a decent serve.