I love spinach! When I saw this recipe I thought about how easy it is to prepare--so put some Zing in your step today--take regular spinach and make it Super Spinach!
2 tablespoon(s) extra-virgin olive oil
4 clove(s) garlic, thinly sliced
20 ounce(s) fresh spinach, (see Note)
1 tablespoon(s) lemon juice
1/4 teaspoon(s) salt
1/4 teaspoon(s) crushed red pepper
1.Heat oil in a Dutch oven over medium heat. Add garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3 to 5 minutes. Remove from the heat and add lemon juice, salt, and crushed red pepper. Toss to coat and serve immediately.
Tips & Techniques
Note: Baby spinach is immature or young spinach — it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.