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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Mickey Zalusky
1-2 Tablespoons Olive Oil
2-3 garlic Cloves sliced or chopped)
2 bunches of fresh spinach leaves thoroughly cleaned (I get the bagged,
washed spinach when I'm short on time)
Salt and Pepper to taste
Be sure to have your spinach washed and ready to go. If you don't want to
cook the whole leaves, you could do a rough chop on the raw spinach at this
time.
In a large UNHEATED skillet, add the olive oil and garlic. Turn the heat to
medium or medium low. The garlic should cook slowly and only long enough to
infuse the oil with its flavor not add any color to the garlic. This should
only take a few minutes.
As soon as the garlic is ready, put all the spinach into the skillet and
reduce the heat to a low setting. Stir the spinach leaves a few times. The
volume of spinach will begin reducing as the leaves begin to wilt. You can
either cover the pan for a few minutes and stir occasionally or continue
cooking the spinach uncovered until all the leaves are thoroughly wilted.
Add salt and pepper to taste, stir once more and serve.