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.
I am sorry, it is a green leafy vegetable and I want nothing of it… right? That is what you are thinking! That is what I thought, but I had so many of my foodie friends making them and raving about them so I had to see what it was all about! Guess what? They are good! No, I should say addictive! I have to play keep-away from my 10 year old son! He may love them even more than I do! I baked them in batches, and before the next batch was done, the previous ones were gone! I may need a 12 step program for these. I over salted the very first batch, but they were still good, less salt on the second batch I made and they were better. The third and fourth batches I added a quality balsamic vinegar before baking them. They were not bad, but I think the pure salt method is the way to go. The ingredient list is overwhelming – oh wait 3 ingredients. I think even my husband can handle that!
I did find this recipe from Pinterest which led me to a site that had a wonderful step by step description (link).
Serves 1 if you are home alone.. otherwise share with up to 3 other people.
1 bunch kale
1 Tbsp olive oil
ground sea salt
Preheat the oven to 300°F.
Wash the bunch of kale and then take scissors or a knife and cut the stem going up into the leaf out (almost the full length of the leaf). Tear the kale leaves into 2 inch pieces. Dry completely between paper towels, toss and dry again.. you want them as dry as possible.
Place the kale leaf pieces in a large salad bowl and pour 1 tablespoon of olive oil over the top and toss them with your hands to get as many of the leaves as possible coated with some of the olive oil. Place about 1/4 of the leaves (as many as will fit comfortably on a silicone lined cookie sheet as possible, without overcrowding them) Grind sea salt over the leaves.
Place in the oven and bake for 8 to 12 minutes. Depending on the type of kale you used it may take more or less time. Mine was the curly kale and took a little over 12 minutes to crisp up and wilt some. Remove from the baking sheet and place on a pretty plate.. they will look pretty there for about 30 seconds before the vultures descend upon the kale chips and make them vanish.
Notes: Kale will end up on my grocery list a lot more in the future because of this preparation. What a great alternative to eating salty potato chips. It satisfies the salty craving and is better for you too! Will I be making these treasures again? Yes I think so, but now I am going to floss and brush my teeth because I have an appliance repair guy coming to fix my dryer!