If you like spinach you will love this. Blanching spinach before sautéing may seem like overkill. But it emphasizes the flavor and texture.
- Ready In:
- 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.
MY PRIVATE NOTES
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I used the baby spinach. I brought the water to boil in my pasta pan. Using the strainer insert I left the spinach in the water only long enough to wilt, I pressed out the excess liquid. I cooked the garlic in my iron skillet and when garlic was ready turned off the heat. The pan retained enough heat in order to heat the spinach through. It was wonderful. Thanks Barb.