Sauteed Spinach

By á-46

Garlicky—Add a clove of garlic, minced, to the pan and cook for about 30 seconds before adding the spinach

Ingredients

• 2 pounds spinach
• 2 Tablespoons butter cut in small pieces or olive oil (or a combination)
• Sea salt to taste
• Fresh lemon juice (optional)

Preparation

Step 1

Thoroughly clean the spinach and pick it over, discarding damaged leaves and thick stems.

Heat a large frying pan, saute pan, or pot (the key here is a wide surface area) over high heat. Once hot, add the butter and/or oil. It should melt and/or heat immediately.

Quickly add the spinach and cook, stirring, until the spinach is wilted. The high heat and stirring will help any liquid the spinach releases evaporate quickly, which is what you want to avoid wet or slimy spinach when all is said and done.

If you want to cook more spinach, add it in batches, so that as the leaves wilt, the liquid they give off evaporates right away.

Transfer the spinach to a serving platter or plates, and sprinkle with salt to taste. Serve hot or warm. A squirt of lemon isn't a bad addition, if you're lucky enough to have fresh lemons around.