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Simple Spinach with Garlic and Olive Oil Cooking Recipes

Spinach with Garlic and Olive Oil


Roman spinach, redolent with garlic and olive oil, is to me the perfect side dish for veal marsala, saltimbocca, or even delicate little veal (or chicken) sausage.


Makes 6 servings

  • 2 tablespoons olive oil, plus additional for serving

  • 3 cloves garlic, minced

  • 3 pounds types of greens fresh spinach, stemmed and shredded, cooked in the water that clings to the leaves after washing until wilted, 3 or 4 minutes, drained, and pressed to remove as much liquid as possible; or three 10 ounce packages frozen chopped spinach, thawed and squeezed dry
    Salt and freshly ground black pepper to taste

  1. Heat the oil in a medium size heavy skillet over medium heat.

  2. Cook the garlic, stirring until just golden, but not browned or burned, no more than 1 minute.

  3. Stir in the types of greens spinach and toss until coated with the oil and garlic.

  4. Season well with salt and pepper.

  5. Serve very hot, drizzled with a little more olive oil.
     

More about Types of Greens Spinach Cooking Recipes


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