Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds baby spinach leaves
  • 2 Tbsp olive oil
  • 6 cloves garlic (small cloves, grated using a zester)
  • 2 tsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 1 Tbsp unsalted butter
  • Lemon zest and juice

Instruction

  • Rinse your spinach leaves really well under cold running water, and allow them to dry. You can use a salad spinner to speed up this step.
  • In a very large pot over low heat, add the olive oil and grated garlic. Cook for about 1 minute stirring constantly to ensure your garlic doesn't burn.
  • Add the spinach, and kosher salt, and pepper and using tongs, toss well until the spinach leaves are coated with the garlic and oil. Cover and cook for 2 minutes.
  • Uncover the pot, stir well, and turn the heat to high. Continue cooking and stirring the spinach for another minute or so, or until the spinach is wilted and bright green.
  • To serve, top with a pat of unsalted butter, a pinch of lemon zest, and a drizzle of lemon juice.