Garlic Spinach
I found a recipe online for Garlic Spinach and made it once. It was fabulous. However, I lost that, and have made it from memory since. This is really good and almost identical to the one I found at first.
I found a recipe online for Garlic Spinach and made it once. It was fabulous. However, I lost that, and have made it from memory since. This is really good and almost identical to the one I found at first.
- Carbohydrate 9.05887704271005 g
- Cholesterol 0 mg
- Fat 1.83205369123683 g
- Fiber 5.04206718290736 g
- Protein 6.44200113668379 g
- Saturated Fat 0.189582326937462 g
- Serving Size 1 1 Serving (182g)
- Sodium 145.022650904329 mg
- Sugar 4.01680985980269 g
- Trans Fat 0.788845460222298 g
- Calories 64 calories
Step-by-step
- Heat olive oil over medium heat in large heavy sauce pan. When smoking - or almost smoking - saute garlic until brown. Don't burn, just brown.
- Remove garlic from oil and start adding the spinach. Toss it to make sure it all starts to wilt. Once all the spinach is added to the pot, sprinkle with the salt.
- Cook until the spinach is the desired doneness - we like ours really cooked. Add lemon juice. Stir to distribute evenly.
- Remove from pot and serve.
Fresh garlic drives this dish, dictating the flavor profile entirely through how it interacts with hot oil.
- Heat the olive oil in a heavy saucepan over medium heat until it reaches the verge of smoking.
- Slice the garlic cloves thinly rather than mincing them to prevent the pieces from burning instantly upon contact with the pan.
- Saute the garlic only until it turns a light brown shade, then immediately remove the cloves from the oil to stop the cooking process.
- Use whole-leaf mature spinach instead of delicate baby leaves, because mature greens withstand high thermal stress and yield a sturdier texture.
- Finish the wilted greens with fresh lemon juice to introduce acidity that balances the earthy iron notes of the vegetable.
Pair this vibrant side dish with grilled white fish or roasted poultry, where the bright citrus and savory garlic cut through heavier proteins. Proper execution ensures the greens reduce evenly without accumulating excess pool water at the base of the serving vessel.
