Thursday, November 19, 2009

Simply Sauteed Spinach

My husband has never been a fan of spinach until I prepared it in my absolute favorite way for him as a side dish to accompany risotto. In my humble opinion, fresh spinach is the only way to go. Lightly sauteed with a quick dressing of lemon juice and oil, this recipe will convince even the most dedicated spinach-haters to eat every last bite! Just a word of advice before you read the recipe: use more spinach than you think you will need. It wilts into much smaller portions!

Serves 2

4 large handfuls of fresh baby spinach (about 3 cups or so)
1 clove of garlic, minced
1 lemon wedge
Kosher salt
black pepper
1 tbsp. olive oil
1 small pinch of nutmeg (optional)

Saute garlic and spinach in olive oil over medium heat until spinach wilts (you will need to toss the mixture so that the garlic does not burn). Squeeze lemon wedge over spinach and add salt/pepper to taste. Add nutmeg and toss.

Alternative preparation:
If you're not really fond of a strong garlic flavor, you can slice the garlic and saute it, then remove it from the pan before adding the spinach. This way your spinach will have a wonderful hint of garlic without you biting into any small pieces.

1 comment:

Anonymous said...

What a luscious picture! It makes me drool. We've used swiss chard like this. I haven't tried nutmeg but think it might be to my liking. Thanks!