1 lb. spinach, stemmed, washed, and patted or spun dry
1 Tbsp. olive oil or butter
4 cloves garlic, minced or crushed
salt and pepper to taste
Sizzle garlic in the oil or butter until it just begins to brown, about 3 min. If using butter, be careful not to burn it. Stir in about half the spinach, letting it wilt before adding the other half. Cook over high heat until the liquid from the spinach evaporates, about 5 min. Season and serve.
If you would like to serve this dish at room temperature rather than hot, use oil; the butter will congeal if allowed to cool.
Adapted from Vegetables / James Peterson. William Morrow, c1998. ISBN: 9780688146580
Mr. Peterson goes on to give a very similar recipe for chard, with a little more oil and a little less garlic. In fact, this technique will probably work with any greens you care to cook; it's also nearly identical to the nettle recipe Ray of OlyYoga fame recommends, except he adds a little chopped onion.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
