Sautéed spinach
Just in case you've never made spinach this way, this is, in my opinion, the best. They don't make pans big enough to cook it in. If you ask me, this serves one. I'm usually forced to be reasonable and share, but one whole bag barely serves three. That's the drag about spinach.
Just in case you’ve never made spinach this way, this is, in my opinion, the best. They don’t make pans big enough to cook it in.
1 tbsp olive oil, or 1 tsp olive oil and 1 small pat butter
1 lb spinach, rinsed and spun dry
salt and pepper to taste OR tamari to taste
Heat oil/butter on medium high in sauté pan or wok big enough to fit spinach. When oil is hot, add spinach, and cook, stirring to get all of the leaves cooking. Cook until the spinach is still bright green but limp, and all of it has had a chance to cook. If using tamari, sprinkle over pan and quickly toss to coat. Remove from heat and serve immediately.
If you ask me, this serves one. I’m usually forced to be reasonable and share, but it barely serves two. That’s the drag about spinach.
Date: January 12, 2010