Sauteed Spinach

By Maria Teresa Jorge • September 15, 2009 • 1 Comments

⎙

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

Serves 4

6 handfuls spinach
2 tablespoons extra virgin olive oil
2 garlics
salt
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.