You may also like
Ingredients
- 1 tablespoon olive oil
- 3 large garlic cloves, sliced thin lengthwise
- 3 pounds spinach (about 3 large bunches), coarse stems discarded, washed well and drained in a colander
Method
- In an 8-quart heavy kettle heat oil over high heat until hot but not smoking and add garlic and spinach with water clinging to leaves.
- Saute garlic and spinach, turning with tongs, until spinach is wilted but still bright green, about 2 minutes, and season with salt and pepper.
- Spinach and garlic may be made 6 hours ahead and chilled, covered.
