Better Eating

Simply Riquisimo Spinach

As a child, I associated the word spinach with Popeye the Sailor, the fictional cartoon character that I loved, and the canned stuff which I disliked intensely.

There is nothing like fresh spinach and whether in salads or sautéed, with a little bit of olive oil and lemon juice, it is simply delicious.

Yields:  4 servings

  • 4 pounds fresh young spinach, thoroughly rinsed, stems removed
  • 3 tablespoons olive oil
  • 3 garlic cloves, peeled, cut in slivers
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Juice of ½ lemon
  • 1 teaspoon lemon zest
  1. Wash the spinach and dry it.
  2. In a large sauté pan, heat the oil at medium low and add the garlic slivers.  Gently cook until they turn golden, stirring occasionally, approximately 1-2 minutes.
  3. Add the spinach (in batches if necessary) and stir constantly as it wilts.  Season with salt and pepper to taste.
  4. Increase heat to medium and cook uncovered, turning constantly until greens are wilted and tender and most of the water has evaporated.
  5. Add the red pepper flakes.  Transfer spinach to a serving plate.
  6. Drizzle the juice of ½ a lemon and garnish with the lemon zest.

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