Prep 10 mins
Cook 10 mins
Recipe from Martha Stewart. I am not an avid Martha fan, but this spinach dish is fragrant with garlic, but without the fat, and easy. I think it's better than spinach salad because you don't even have to dry them and comparing with with the calories you get with salad dressing, this "sauted" spinach is practically calorie-free!
- 2 tablespoons olive oil
- 4 cloves garlic, sliced thinly lenthwise
- 2 lbs fresh spinach, washed and leaves damp
- salt & freshly ground black pepper
- cooking spray
- In a large sauté pan, heat olive oil over medium heat.
- Add garlic, and cook until golden brown, 2 to 3 minutes.
- Using a slotted spoon, transfer garlic to paper towels; reserve.
- Discard oil.
- Spray pan with cooking spray, and heat over medium heat.
- Coarsely chop spinach and stalks.
- Working in batches, add damp spinach to the pan.
- Cover, and cook until spinach just begins to wilt, 4 to 5 minutes.
- Transfer the cooked spinach to a metal bowl, and cook remaining spinach.
- Season with salt and pepper.
- Sprinkle reserved garlic over spinach, and serve warm.
This was very easy to do and delicious. I added some hot pepper flakes along with the garlic. The thing I like most about this recipe is that I don't have to worry about drying the spinach (which is always a pain). I will be making this again soon!
I'm not a Martha fan either, but this is how I prepare my spinach.
Fresh spinach from the garden cooked with loads fof garlic - What could be better? I also added 2 tbsp of Ketjap Manis for the last minute of cooking. We really enjoyed the recipe