Not only does it taste good, but it is so easy and if serving when
entertaining most of the preparation can be done in advance.
I have been cooking spinach in this way forever and had to think where I had originally found it, then remembered it was from
Marcella Hazan’s The Essentials of Classic Italian Cooking – a book which I have mentioned on more than one occasion.
Garlic & Olive Oil Sautéed Spinach
If preparing in advance, cook the spinach to the end of step 2, then
complete step 3 and when ready to serve, gently reheat the oil, add the spinach and complete as per recipe. I don’t usually do this more than a couple hours in advance, as there is then no need to refrigerate and the spinach still tastes fresh.
Serves 4 as a side dish
1 good-sized bunch spinach
¼ cup olive oil
4 cloves garlic, peeled and smashed
1 Prepare spinach by removing stems at the base of the leaf. Discard stems and wash leaves well in several changes of water.
2 Shake leaves dry – there will still be water clinging to them, this is what you want – and place in a large saucepan with 2 tsp salt. Cover and cook over a medium-high heat for 5-8 minutes or until spinach wilts. Drain well, but do not squeeze and set aside.
3 Place oil and garlic in a frying pan over a low heat and cook until garlic turns golden – take care not to burn – remove and
4 Add spinach to pan and cook, tossing to coat with oil, for 2-3 minutes to heated through
Happy cooking and eating.
Recipe by Rachel Blackmore
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