Sautéed Spinach with Lemon-and-Garlic Olive Oil
By blum099
Ingredients
- 3/4 cup extra-virgin olive oil
- 10 garlic cloves, thickly sliced lengthwise
- 2 dried chiles de árbol, broken in half
- Kosher salt
- Thick strips of zest from 1 lemon
- 2 1/2 pounds spinach, cleaned, thick stems discarded
- Freshly ground pepper
Details
Adapted from foodandwine.com
Preparation
Step 1
In a small saucepan, stir together the olive oil, garlic, chiles and 1 teaspoon of salt. Stir in the lemon zest. Bring the oil to a gentle simmer over low heat and cook until the garlic begins to brown slightly, about 15 minutes. Remove from the heat and let the oil infuse for 1 hour. Discard the chiles and lemon zest and reserve the garlic.
Meanwhile, in a large pot of salted boiling water, cook the spinach until bright green, 15 seconds. Using tongs, transfer the spinach to a bowl of ice water and let cool for 10 seconds. Drain the spinach in a colander, pressing down to remove all the water. Pat dry with paper towels.
Heat a large skillet. Add the spinach and cook over moderately high heat until beginning to sizzle. Add the garlic oil and toss until the spinach is hot, about 2 minutes. Transfer the spinach and reserved garlic to a colander set over a bowl to drain. Mound the spinach on a platter, season with salt and pepper and serve.
You'll also love
- Balsamic Reduction with Grilled... 4.6/5 (5 Votes)
- Sweet Potato Mini-Latkes 4.6/5 (5 Votes)
- Bulgur, Spinach and Tomato... 3.7/5 (19 Votes)
- Pomegranate Molasses 4.6/5 (5 Votes)
- Plum Butter Chops 4.6/5 (8 Votes)
- Roast Halibut With Meyer Lemon... 4.6/5 (5 Votes)
- Pan Seared Cod with Arugula... 4.7/5 (6 Votes)
- Spinach Tart with Olive-Oil... 4.4/5 (7 Votes)
Review this recipe