GARLIC SAUTEED SPINACH (INA GARTEN)

Garlic Sauteed Spinach (Ina Garten) image

Provided by Chicagoland Chef du

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs baby spinach leaves
2 tablespoons olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt, I use less
3/4 teaspoon fresh ground black pepper, to taste
1 tablespoon unsalted butter
1 lemon

Steps:

Rinse the 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.
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 pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. *At this point Ina turned off the flame/ heat source, covered the pan and let it wilt until ready to serve. This is how I made it and it worked beautifully.
Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted.
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. Serve hot.

Nutrition Facts : Calories 91.3, Fat 6.9, SaturatedFat 1.9, Cholesterol 5.1, Sodium 672.5, Carbohydrate 7.1, Fiber 3.5, Sugar 0.5, Protein 3.7