AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
GARLIC SAUTEED SPINACH
I am so often faced with a bag of produce waiting to be used in my fridge. Something I thought I wanted when I was in the store and then the days start to pass, my tastes change and there it sits. I guess that happens when you are an unorganized shopper and shop without a list or recipes.
I finally gave up on my spinach salad and decided on this recipe. It was super easy and would be a great side to anything...steak, chicken, fish, etc.
Garlic Sauteed Spinach
Adapted from Ina Garten, Barefoot Contessa Family Style
1 pound baby spinach leaves
1 1/2 Tablespoons good olive oil
1 1/2 Tablespoons chopped garlic (4 cloves)
pinch of kosher salt
3/4 teaspoon freshly ground black pepper
1/2 Tablespoon unsalted butter, optional
Sea salt, optional
Note: I made a few changes from the original recipe. Most importantly don't over salt. Make sure you use sea salt or kosher salt which is less "salty" than regular table salt. You can always add more salt at the end if needed.
Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned.
Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil.
Cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.