Popeye would love this side dish because the spinach is sautéed in olive oil. Okay, excuse the terrible pun, but this spinach dish is extremely tasty and cooks up in just over ten minutes. Here’s what I did:
1 ½ pounds baby spinach leaves
2 tablespoons good olive oil
6 cloves garlic, chopped
2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Sea or kosher salt, optional
Rinse the spinach very well in cold water. If you have a salad spinner give the salad several good spins otherwise shake off as much water as you can. A little water left on the leaves is okay as it will create steam and help wilt the spinach.
In a large pan or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute. Add all the spinach, the salt, and pepper to the pan and toss it with the garlic and oil. Cover the pan and cook it for no more than three minutes. Remove the lid and turn the heat to high. Cook the spinach for another couple minutes stirring with a wooden spoon until all the spinach is wilted. Remove the spinach to a serving bowl using a slotted spoon. Give the spinach a good squeeze of lemon and a sprinkling of kosher salt if needed. Serve immediately.