Spinaci con Aglio e Olio
Spinach with garlic and olive oil is the vegetable preparation I make more than any other, partly because of its simplicity but also because the taste is consistently attractive no matter how you accompany the spinach and no matter to whom it is served. Sautéed spinach is the height of simplicity but extraordinary in taste considering how few ingredients are used. Dunk the spinach twice in a large pot of cold water and swish it around to remove any sand, and then remove the heavier stems.
Yield: Makes 4 servings
Preparation Time: 25 minutes
2 pounds fresh spinach, heavier stems removed, washed well
3 large garlic cloves, very finely chopped
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
1. In a large saucepan, place the spinach with only the water from its last rinsing and steam over high heat until it wilts, 4 to 5 minutes. Drain the spinach well, pressing out as much excess water as you can with the back of a wooden spoon.
2. In a skillet. heat the olive oil over low heat with the garlic for 3 minutes. Add the spinach and mix well. Cook for 8 to 10 minutes, season with salt and pepper, and serve.