If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Most recipes call for boiling the spinach. I find young spinach doesn't need added water or too much cooking and the way I cook them, they end up retaining most of their vitamins and minerals. This recipe is extremely quick to do and you only use one pot. In less than 5 minutes you are ready to serve them. - Maria Teresa Jorge
- 6 handfuls spinach
- 2 tablespoons extra virgin olive oil
- 2 garlics
- pepper black
- red peppercorns
- Fleur de sel
- Wash the spinach and pat dry with a tea towel.
- Add the olive oil and garlic in a sauteeing pan.
- When the garlic starts to sizzle add the spinach, a pinch of salt and sautée for 2 minutes until it starts wilting. Remove the garlics and drain the spinach well.
- Serve on a warm plate, add some freshly ground black pepper. Sprinkle with a few hand crushed red peppercorns and a pinch of Fleur de sel. Drizzle a little extra virgin olive oil around the plate.
- You can also serve it on individual plates as a bed with a piece of grilled fish or steak on top.
- This recipe was entered in the contest for Your Best Greens
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Way to Cook Greens