Friday, February 22, 2008

Sauted Spinach

If you hate canned spinach, mostly despise frozen spinach, range between maybe like and absolutely love fresh spinach, this is the recipe for you.

My once-roommate and twin-like best friend got me going with this one.

Bag or bunch of fresh spinach (6 ounces)
Garlic clove minced or half a kitchen spoonful of minced garlic from a jar
Olive oil. I like the extra virgin, rich olive oil best for this, but any will do.
Sea salt
Large (really large) nonstick skillet

Heat skillet on medium, pour in a couple of tablespoons of olive oil. Heat oil, but don't let it get too hot. Add the garlic and cook until softened, but not brown. Dump in spinach and stir, gently folding the big leaves down to the bottom of the pan. The leaves on the bottom will shrink and get darker. When all the leaves are small and dark green. Sprinkle sparingly with a pinch of sea salt and you're done!

It took me longer to type this than it did to cook it. About five minutes.

This makes two servings at 141 calories each: 20 calories for the spinach, 4 for the garlic, and 117 calories for the oil (if you use 2 tbls.).

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