Ingredients
| 1 1⁄2 lb baby spinach |
| 2 tbsp good olive oil |
| 2 tbsp garlic, chopped (6 cloves) |
| 2 tsp kosher salt |
| 3⁄4 tsp black pepper, freshly ground |
| 1 tbsp unsalted butter |
| 1 lemon |
| 1 sea or kosher salt, optional |
Directions
- Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
- In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
Source : allrecipes.com
