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
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Ingredients
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6 handfuls
spinach
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2 tablespoons
extra virgin olive oil
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2
garlics
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salt
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pepper black
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red peppercorns
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Fleur de sel
Directions
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Wash the spinach and pat dry with a tea towel.
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Add the olive oil and garlic in a sauteeing pan.
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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.
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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.
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You can also serve it on individual plates as a bed with a piece of grilled fish or steak on top.
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