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.