Friday, February 8, 2013

The Best Spinach

We all know it is important to each our green vegetables and this is a great way to get your servings up. Spinach is so versatile and can accompany a range of meats, chicken, seafood, you name it. This recipe is so simple and can't be beat. Even the most picky of vegetable eaters will quickly come to love this spinach.

Recipe yields 6 servings

32 oz spinach or baby spinach leaves
1 large head of garlic
4-6 tbsp extra virgin olive oil

Note: It takes a lot of dry spinach to make only a regular sized portion of cooked spinach. With that in mind, if you are looking to serve a number of people, you may need to cook the spinach in batches depending on how big your skillet is. If that is the case, be sure to divide up the ingredients appropriately.

In your largest skillet, heat 2-3 tbsp of olive oil. Finely chop the garlic and add to the oil.

Toss the garlic in oil until coated and cook about a minute until fragrant. Add the spinach into the skillet. You may need to pat it down with your hands to fit it all in.

Allow spinach to cook in oil for 2 minutes without moving and drizzle the remaining oil on the top leaves. Using tongs, flip your spinach so the dry leaves on top are now on the bottom of the skillet.

Continue to cook until all spinach is wilted, about 4-5 minutes. (Can you believe how much that shrunk?!) Remove from skillet to a serving dish. Serve alongside your favorites and enjoy!

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