Garlic Sauteed Spinach (Ina Garten)
photo by Chicagoland Chef du Jour
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 1⁄2 lbs baby spinach leaves
- 2 tablespoons olive oil
- 2 tablespoons chopped garlic (6 cloves)
- 2 teaspoons kosher salt, I use less
- 3⁄4 teaspoon fresh ground black pepper, to taste
- 1 tablespoon unsalted butter
- 1 lemon
directions
- Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
- In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned.
- Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. *At this point Ina turned off the flame/ heat source, covered the pan and let it wilt until ready to serve. This is how I made it and it worked beautifully.
- Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted.
- Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I'm not sure quite what I was expecting, but it wasn't this. However, I did quite like it. I think I overcooked it, since mine is much more wilted than your photo, but this falls under the quick, easy, and yummy category. I'll definitely make this again, particularly if I have spinach a little past its prime for using raw (like what I used tonight). I completely forgot to add the butter and lemon at the end, but the garlic and oil and flavored it quite nicely.
RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.