SPINACH WITH ANCHOVY (LES EPINARDS AUX ANCHOIS)

Spinach with Anchovy (Les Epinards aux Anchois) image

Provided by Pierre Franey

Time 10m

Yield 4 servings

Number Of Ingredients 4

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Ingredients

1 pound spinach in bulk or 1 10-ounce package in cellophane
6 drained anchovy fillets
3 tablespoons olive oil
1 teaspoon finely minced garlic

Steps:

If the spinach is in bulk, trim off and discard all tough stems and blemished leaves. Whatever spinach is used, rinse and drain well.
Chop the anchovy fillets and set aside.
Heat the oil in a heavy-bottom skillet and add the garlic. Cook briefly while stirring and add the spinach. Cook, stirring, until wilted. Add the chopped anchovies and stir. Let the spinach cook, stirring, until most of the liquid is reduced. Serve the spinach while hot.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 310 milligrams, Sugar 0 grams