June 24, 2011 | Vegetables
When I was a kid, spinach was my very favorite vegetable. Fortunately, nobody else in the house liked it except my mom and me, so we always split the box of frozen spinach. When she was hospitalized for a minor surgery and I took over cooking dinners for the family, I was simply thrilled that I didn’t have to share the box with anyone. Well, I grew up, I learned to share, and I also learned that sauteing fresh baby spinach is infinitely better tasting.Remember how much I said Ellie helps in my office and the kitchen? Not so much with the photo shoots…This recipe couldn’t be easier. Heat up a couple of tablespoons of roasted garlic olive oil, add lots of spinach in a large pot, cook, stirring to turn over the raw leaves until it’s all wilted down. Season with salt and pepper and enjoy. That’s it – oh yea, and don’t forget to share!
- 1 tablespoon roasted garlic olive oil
- 1½ pounds fresh baby spinach
- salt and pepper, to taste
- Heat oil in a large stockpot over medium high heat. Add spinach, handfuls at a time, and turn with tongs, adding more spinach, until all of the spinach has wilted down. Remove from heat and season with salt and pepper.