Elaine Cooks

This is a fantastic and easy to prepare side dish to balance any hearty meal. This dish takes less than 10 minutes to complete – I do not recommend preparing in advance, as if you do, it sadly turns mushy, and so leave for the final minutes prior to serving any meal.

Mangia!

Ingredients

• 1 large bag or container of fresh baby spinach leaves available in supermarkets (note: I don’t recommend large crinkled spinach leaves or frozen spinach otherwise available, and, believe me, I’ve tried). (also note: fresh spinach greatly reduces in volume once cooked; my recipe can serve 4 but feel free to double (or triple) to serve more guests!)
• 2 tbsp olive oil
• 2 tbsp minced garlic
• 1/4 c. dry white wine or water
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• squeeze of lemon
• pinch of crushed red pepper

If the spinach is not pre-washed, rinse and spin until clean and dry.

In large dutch oven (I prefer Le Creuset), heat the olive oil over medium heat and saute the minced garlic for 1 minute, avoiding any browning. Deglaze the pot with 1/4 cup of dry white wine or water. Add in the spinach, together with the salt, pepper and crushed red pepper, and, using tongs, toss with the garlic and oil. Cover, and simmer for 2 minutes. Check to mix for 2 more minutes, squeeze some lemon, and serve.

Buon Appetito!