Citarella’s Sautéed Spinach
With the popularity of kale, people seem to have forgotten about spinach. But I haven’t. A light saute and the leaves become so tender they almost melt in your mouth. A favorite like this goes well with simple Baked Cod
or Poached Salmon.
2 garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
2 bunches fresh baby spinach leaves, washed
Sea salt and freshly ground pepper to taste
Put the garlic and olive oil in a large sauté pan and cook slowly over low heat, until the garlic just starts to turn golden, about 3 to 5 minutes.
Add the spinach, stir, and cover the pan. Let the greens wilt for about 3 minutes, or to the desired texture. Season to taste with salt and pepper and serve.