Sautéed spinach (or any greens) with garlic and a squeeze of lemon (or vinegar) is a simple formula that lets spinach shine and will never go out of favor.
Ingredients:
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
20 ounces fresh spinach (see tip)
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon crushed red pepper
Directions:
Heat 2 tablespoons oil in a Dutch oven over medium heat. Add 4 cloves garlic and cook until beginning to brown, 1 to 2 minutes. Add 20 ounces spinach and toss to coat. Cover and cook until wilted, 3 to 5 minutes. Remove from the heat and add 1 tablespoon lemon juice, ¼ teaspoon salt and ¼ teaspoon crushed red pepper. Toss to coat and serve immediately.
