Sauteed Spinach
Beth Huebner
ingredients
- One large shallot minced
- 2 cloves of garlic minced
- Large bag of Spinach (or two if you’re feeding more than three people)
- Olive Oil
- Salt & Pepper
- Juice from one lemon
directions
- 1
Heat up a few tablespoons of olive oil in a large skillet over medium heat.
- 2
Add shallot and garlic and cook until tender.
- 3
Add a couple hand fulls of the spinach to the pan, turning with tongs as it cooks. As the first batch cooks down add a few more hand fulls. Keep doing this until the spinach is almost completely cooked down.
- 4
Season with salt & pepper to taste.
- 5
Toss with lemon juice JUST before serving.
- 6
If you need a few minutes before serving, just turn off the heat and cover the spinach with a lid to keep warm.
notes
You want to be sure to wait and add the lemon juice RIGHT before serving so that the spinach doesn't turn brown.
Source: Beth Huebner
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