Spinach Sautee

(“Spinaci Saltati”)

 


Ingredients:

  • 2 large bunches of spinach, about 1 lb
  • olive oil, extra virgin
  • 3 cloves garlic, sliced
  • crushed red pepper
  • salt and pepper to taste

 

Preparation

The Spinach 
Check spinach leaves and discard any leaves with blemishes. Cut large leaves into strips.
Rinse the spinach and set on the side.

The Cooking
Over high heat, set a 6 quart sauce pot with 4 quarts of water. When water begins to boil, place the spinach in it, add a teaspoon of salt and blanch for 2 to 3 minutes. Using a slotted spoon place the spinach in a colander and set on the side.
Combine the olive oil and the garlic in a 10 inch skillet and place over a medium heat. When the garlic turns golden in color, remove skillet from the fire, combine with spinach, and place over medium heat and simmer for 5 minutes or until tender. Taste for salt, add crushed red pepper and pepper to taste.

The Serving 
Serve hot or at room temperature with lemon wedges.

 

Variation 

Prepare the spinach as per above directions; combine the olive oil and the garlic in a 10 inch skillet and place over a medium heat. When the garlic turns golden in color, remove skillet from the fire, add 4 chopped medium tomatoes without skin and seeds and sauté at a medium heat for 3 minutes. Remove skillet from the fire, combine with 2 tablespoons of pinoli and the spinach, place over medium heat and simmer for 5 minutes or until tender. Taste for salt, add crushed red pepper and pepper to taste.

This delicious side dish is usually served warm.