Like Sautéed Greens? Try Them with Bottarga

What’s your go-to method of cooking spinach and other greens?

If you answered “sauté them in olive oil and garlic,” you're in good company. It's how we start our (Not)Recipe batches of sautéed greens and is probably right in line with what most Americans would say. Jennifer Perillo even shares a story in the headnotes of a recipe​ that supports this theory—one of her friends who grew up in France jokes that it’s how Americans always suggest preparing leafy greens.

Clearly we're in a rut, but Tom Hirschfeld is here to help us get out of it. He still sautés the spinach in oil, and seasons it with salt and pepper, but there’s no garlic to be found in his recipe. After the spinach is wilted, excess water is squeezed out, and each portion is topped with shavings of bottarga (preserved fish roe) for a punch of bright, briny flavor.

Swap your standard

How to Make Sautéed Greens Without a Recipe

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Wilted Spinach with Bottarga

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Is there an ingredient or a dish you find yourself making the same way every time? Tell us in the comments and we might feature it next time with an idea for changing it up!