It doesn't get any simpler than sauteed spinach! When its done right I can't get enough of that garlicky goodness, when its mushy - its an inedible mess. (The key is in the squeeze! Read below) We grow loads of spinach, which requires lots of washing to get all the extra sand & grit off the leaves.
Enjoy this 5-minute dish, again & again!
As an old sailor used to say, "I'm strong to the finish 'cause I eats me spinach."
1.5 lb of fresh, raw spinach leaves, triple washed
1/4 cup olive oil
2 cloves garlic
salt & pepper
squeeze of lemon
Be sure to wash your spinach well rinsing away all dirt & sand thoroughly.
Heat a med pot of boiling salted water. Blanch spinach 30-45 seconds. Drain & allow to cool.
In a large frying pan on very low heat, heat olive oil & brown 1-2 cloves of garlic. Once garlic is brown, remove & discard. Press spinach between your hands to drain most of the water out. Give it a good squeeze! Add it to the pan & sauté for 3-4 minutes, season with salt & pepper. Squeeze of lemon at the end & serve.