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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 2 |
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I wasn't going to include this because I don't have amounts. But I didn't see a similar recipe after doing a quick search and this is just too good and good for you to assume everyone knows how to make it. Non baby spinach works best. Read more . Ask me about winter spinach! Ingredients:
fresh spinach, whole leaf or roughly chopped |
olive oil |
salt |
black pepper (if freshly grinding, grind before you start) |
balsamic vinegar |
Directions:
1. Wash the spinach well and it dry it well.
2. Heat a 10-12 saute pan over high heat.
3. Don't let the pan get very hot...add enough olive oil to coat the bottom of the pan. Soon after you add the oil, you should be able to move the oil around the pan easily.
4. Don't let the oil get too hot (don't let it smoke)...add a couple of handfuls of spinach per person. Start turning the spinach as soon as the last handful goes in. Sprinkle with salt and pepper and continue turning. When about 50% of the leaf(leaves) has wilted, drizzle a couple of tablespoons of balsamic vinegar over the spinach. Let the vinegar reduce for a minute or so (there shouldn't be a lot of moisture) then remove the pan from the heat and serve with the pan juices. Enjoy!
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