serves 4 to 6
This recipe is from Patricia Wells’ Trattoria. It’s also known as Spinaci Saltati. I’m am a picky eater when it comes to spinach. I think that comes from how my dad prepared it as a kid, basically just boiled it in water for hours and served with butter, salt and pepper; it was a soggy mess. I believe this is one of 3 spinach recipes that I cook at the moment. The spinach is still recognizable and a nice vibrant green color, and add some lemon and garlic and what’s not to love!
Ingredients
- 3 TBL course sea salt
- 2 pounds fresh spinach, washed and stemmed, and dried
- 4 plumb fresh garlic cloves, halved
- 2 TBL extra-virgin olive oil
- Fine sea salt and freshly ground black pepper to taste
- 2 TBL freshly squeezed lemon juice
Instructions
- In a large pot, bring 6 quarts of water to a rolling boil over high heat.
- Add the salt, then add the spinach, stirring to evenly wilt the spinach
- Cook until just wilted through, 2 to 3 minutes (note: if you use baby spinach this step moves faster)
- Drain the spinach, and rinse thoroughly with cold water to stop the cooking and set the bright green color.
- Drain again
- With a stainless steel knife, coarsely chop the spinach (note: I skip this part if using baby spinach)
- Place in a fine-mesh sieve set over a bowl and set aside to drain one more, pressing as much liquid as possible from the spinach
- In a large skillet, combine the garlic and oil, and cook over moderate heat just until the garlic turns golden, but does not brown, 2 to 3 minutes
- Remove and discard the garlic
- Add the chopped spinach and cook, tossing gently with the tines of a fork, until warmed through, 2 to 3 minutes
- Season with sale and pepper and the lemon juice, and serve immediately