Sauteed Spinach
You can of course just steam the spinach with a bit of water on the leaves leftover from rinsing. It cooks quickly and easily. I like the extra bit of flavor from the garlic and olive oil though. We always serve extra lemon wedges on the table. A friend prefers vingar.
1 pound spinach (I guess)
1/4 cup or less of olive oil
2 cloves garlic, minced
red pepper flakes
juice of one lemon
salt to taste
Rinse the spinach and then cook it over medium heat, covered for a minute or so, until wilted.
Drain and squeeze dry.
Heat the oil in the same pan and add the garlic and cook a minute. Add the spinach, red pepper flakes, lemon juice, and salt. Stir periodically until blended and the spinach is cooked.
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