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I wasn’t a cooked spinach fan until I tasted “sautéed spinach.” I had always steamed it and evidentially it would be over cooked and mushy – not my favourite! With this simple sauté method it is much easier to control how fast the spinach cooks, making it possible to stop the process while the leaves are a brilliant green with a tender texture. The addition of Roasted Garlic Olive Oil makes it mouthwatering! Serves 4 portions. (pictured here layered with Raspberry Chicken and Wild Rice with Mushrooms) |
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| 8 oz. | Spinach leaves- baby, fresh (this is 4 cups very tightly packed) | ||
| 2 Tbsp. | Roasted Garlic Olive Oil | ||
| 2 tsp. | Salt- preferably fleur de sel | ||
| 3/4 tsp | Black Pepper- freshly ground | ||
| 1 Tbsp | Butter - unsalted | ||
| Dash | Lemon juice - freshly squeezed | ||
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| 1. Rinse the spinach well in cold water. Strain or spin it dry – leaving just a little water on the leaves. 2. In a large skillet heat the oil to medium high heat. Add all the spinach and gently toss it into the oil. Continue to toss until the spinach is just wilted – approximately 2 minutes. Toss the salt and pepper in. 3. Using a slotted spoon, transfer the cooked spinach to a serving bowl. Top with the butter and squeeze the lemon juice over the top. Serve hot. |
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