sautéed spinach ⋘ recipes.genehack.org

Based on a combination of “Tuscan-Style Sautéed Spinach”, “Italian Spinach Recipe”, and “Best Ever Italian Spinach”.

Equipment

• large pot (at least 4 qt) with lid
• 1/2C measuring cup
• strainer
• santoku knife
• cutting board
• large skillet
• wooden spoon

Ingredients

Staples

• EVOO
• garlic
• salt

To Buy

• 1-2 lemons
• 20-32 ounces baby spinach

Prep

1. Rinse spinach
2. Mince 2-4 cloves of garlic
3. Roll lemons to prepare for juicing

Cook

1. Put spinach into large stock pot
2. Add 1/2C water to pot
3. Bring water to a boil — you probably won‘t be able to see the water; you’ll have to go by sound
4. Cover pot and reduce heat to medium-low
5. Cook spinach until just wilted, about 10 minutes
6. Drain wilted spinach in strainer and press out as much water as possible
7. Roughly chop spinach
8. Heat approximately 3T (a couple glugs) EVOO over medium heat until hot
9. Reduce heat to medium-low and add garlic; sauté until lightly browned
10. Add spinach and large pinch of salt, stir well, cook until heated through (roughly 3 minutes)
11. Dress with juice from squeezed lemons and serve immediately

Notes

• This paired well with peposo.