Italian Spinach
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INGREDIENTS 2 pounds fresh spinach, cleaned and stems removed
2 cups salted water
2 tablespoons olive oil
1 clove garlic, minced
Salt to taste
1/4 teaspoon crushed red peppersBoil spinach in salted water for about 5 minutes or until leaves are limp. Drain. Rinse in cold water to stop the cooking and retain the bright green color. Squeeze out excess water.
In a large skillet, heat the olive oil. Add the garlic, then the spinach, then the seasonings. Sauté until hot. Serve immediately.
NOTE - Because spinach takes up so much volume, you'll need at least a 1-gallon kettle. Because it shrinks so much in cooking, you don't need much water.