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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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If you like spinach you will love this. Blanching spinach before sautéing may seem like overkill. But it emphasizes the flavor and texture. Ingredients:
1 lb spinach, stemmed (about 16 loosely packed cups, baby spinach works great) |
2 tablespoons olive oil |
3 -4 garlic cloves, thinly sliced |
1/4 teaspoon crushed red pepper flakes |
salt and pepper |
balsamic vinegar |
Directions:
1. WILT Spinach; Bring a large pot of water to boil over high heat; WILT spinach in boiling water; ADD all at once, stir, and drain immediately in a colander- DO NOT let spinach sit in water.
2. Press out as much liquid as possible, forming it into a disk.
3. To sauté, heat oil in a large sauté pan over med-high heat.
4. Add garlic and pepper flakes; sauté until garlic turns golden, about 1 minute.
5. Stir constantly.
6. ADD the disk of spinach and break up with wooden spoon, stirring to coat with oil and garlic.
7. Cook just until heated through, about 1 minute.
8. Season with salt and pepper, then transfer to a serving platter.
9. Drizzle spinach with Balsamic vinegar before serving.
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