Spinach sauteed with garlic goes very well with roasted meats, and if you’re eating in an old-fashioned home or restaurant in Northern Italy, you may well be served it with a sprinkling of the drippings from the roast. To serve 4:
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- Two pounds fresh spinach, washed well
- 2-3 tablespoons olive oil
- 2 medium cloves garlic, halved and crushed
- Salt and pepper to taste
- Optional: 1/2 teaspoon crushed red pepper
Preparation:
Pick over the spinach, removing and discarding tough ribs, and coarsely chop the leaves. Heat it in a pot until it has wilted and drain it well, squeezing it to remove most of the water.
Heat the oil in a pan with the garlic, and once it begins to crackle, add the spinach in one fell swoop. Stir vigorously, season with salt and pepper to taste, and when it is heated through it is done.
Note: If you're pressed for time, you can use frozen spinach, though you should thaw it before sauteeing it.
Yield: 4 servings spinaci rifatti.
Heat the oil in a pan with the garlic, and once it begins to crackle, add the spinach in one fell swoop. Stir vigorously, season with salt and pepper to taste, and when it is heated through it is done.
Note: If you're pressed for time, you can use frozen spinach, though you should thaw it before sauteeing it.
Yield: 4 servings spinaci rifatti.
