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Sautéed Spinach with Garlic

from Domenica Marchetti's Big Night In
Sautéed Spinach with Garlic

1/4 cup extra-virgin olive oil
3 cloves garlic, sliced paper-thin
1 pound baby spinach leaves
Kosher or sea salt

Makes 4 servings

This and many other wonderful
recipes may be found
in Domenica Marchetti's Big Night In
from Chronicle Books


Spinach sautéed with garlic is a classic Italian preparation. This is one of my favorite side dishes to make. It literally takes 5 minutes or less to cook, and there is something about spinach that makes me feel virtuous when I serve it, even if it is sharing the plate with a large wedge of Pizzas Rustica.

Put the oil and garlic in a large skillet or sauté pan and set it over medium heat. Cook the garlic, stirring frequently, until it is soft and translucent but not at all browned, about 5 minutes. Reduce the heat to medium-low if necessary to prevent the garlic from browning.

When the garlic is soft, begin to add the spinach by the handful, using tongs or a wooden spoon to coat the spinach with the oil. Raise the heat to medium-high and sauté the spinach, tossing it frequently. Continue to add spinach by the handful as the leaves in the pan wilt. When you have added the last of the spinach - this should take no more than 5 minutes total - remove the pan from the hear and toss well so that the last leaves wilt from the residual heat. Season the spinach to taste with salt and serve immediately.

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