Sunday, July 3, 2011

Spinach with Nutmeg and Lemon Juice

Olive oil (a couple tablespoons)
Fresh-pressed garlic (a couple cloves)
Crushed red pepper flakes (just a pinch)
Freshly grated nutmeg
Lemon juice
Coarse salt

Remove tough stems from spinach. Compost the stems. Put spinach leaves in a large bowl of cold water. Let sit briefly, then swish to remove dirt. Dry the spinach as well as you can (I used a salad spinner). Put the olive oil in a large skillet. Add the garlic and red pepper flakes while the skillet is still cold. Cook over medium-high heat until garlic is slightly brown. Add the spinach. Flip and stir the spinach until it wilts. This will probably take a minute or less. Remove spinach from the pan immediately. Add nutmeg, lemon juice, and salt to taste.

This was tasty, as expected. Steve said he doesn't think there's any better way to eat greens than sautéed with a little garlic, olive oil, and some seasonings.

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