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
Heat the oil in a medium size heavy
skillet over medium heat.
Cook the garlic, stirring until just
golden, but not browned or burned, no more than 1 minute.
Stir in the types of greens spinach and
toss until coated with the oil and garlic.
Season well with salt and pepper.
Serve very hot, drizzled with a little
more olive oil.
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