Tuesday, May 3, 2011

Iron Chef Pembroke Pines: May 2011 - Garlic Sauteed Spinach

Our lovely new friend Bonnie brought a wonderfully simple, delightfully tasteful dish this month...one that REALLY highlighted the theme...

...a simple and flavorful sauteed spinach.

It's perfection lies in it's simplification...another winner adapted from the Barefoot Contessa.

Garlic Sauteed Spinach

  • 1-1/2 pounds baby spinach leaves
  • 2 TBS good olive oil
  • 2 TBS chopped garlic (about 6 cloves)
  • 2 tsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 1 TBS unsalted butter
  • Lemon
  • Sea salt (optional) 

1. Rinse 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.

2. 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 the pepper to the pot, toss with garlic and oil, cover the pot, and cook for 2 minutes. Uncover the pot, turn the heat on high, and cook spinach another minute, stirring with a wooden spoon until all the spinach is wilted.

3. 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.

4. Serve HOT.

Courtesy Bonnie

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