Italian Sautéed Spinach with Garlic and Olive Oil

Spinach is a humble ingredient. With a simple addition of olive oil and garlic, it is elevated to a delicious side dish. Admittedly, it is still humble in appearance, but quite tasty alongside a rich lasagne or any hearty main dish.

Spinach Sauteed with Olive Oil and Garlic

Adapted from Essentials of Classic Italian Cooking by Marcella Hazan

2 pounds fresh spinach
salt
2 large garlic cloves, peeled and smashed lightly
¼ cup extra virgin olive oil

1. Prepare the spinach leaves by removing any thick stems and soak and rinse the leaves in several changes of cold water to clean well.
2. Cook the leaves in a covered pan with ½ Tbsp salt to keep the color bright and no more than the water that clings to them from their soak. Cook until tender, about 10 minutes, depending on the spinach. Drain well, but do not squeeze it, set aside.
3. Put the garlic and olive oil in a skillet, and turn on the heat to medium high. Cook and stir garlic until it becomes colored lightly nut brown. You can take the garlic out at this stage or leave it in. Add the spinach, tasting and correcting for salt. Cook for 2 minutes, turning it over a few times to coat well. Transfer to a warm plate and serve.