I am one of those people who happens to like spinach. Especially fresh spinach. This is another recipe by Ina Garten from her Barefoot Contessa Family Style Cookbook (p 124). I find that all her recipes I have made so far have excellent results. I used 2 pounds of spinach instead of 1 1/2 because I had two bunches to use. The ingredient list is short and preparation to table is minutes. It was tasty enough that my husband and I had seconds.
Garlic Sautéed Spinach
adapted from Ina Garten (Barefoot Contessa Family Style p 124)
- 2 (1 lb) bundles spinach, washed and spun dry in a salad spinner, stems removed
- 2 Tbsp olive oil
- 6 cloves garlic, minced
- 2 tsp kosher salt
- 3/4 tsp black pepper
- 1 Tbsp butter
- juice of half a lemon
- additional salt if desired
Heat a large stock pot over medium high heat and add olive oil. Sauté the minced garlic in the olive oil, stirring frequently until fragrant, but not browned. Add the washed and dried spinach to the stock pot and use tongs to coat the spinach with the garlic and olive oil. Season with salt and pepper. Cover with a lid and cook for 2 minutes. Remove the lid.
It will have wilted down substantially.
Add butter and the juice of half a lemon. Toss the spinach with tongs to make sure all the flavors are coating the spinach. Remove the spinach to a serving bowl. Season with additional lemon juice and more salt if desired. Serve hot.