spinach with garlic, olive oil and hot pepper (spinaci con aglio, olio, e peperoncino)
June 21, 2013 § 35 Comments
A very nice uncomplicated classic Italian side dish. Just a quick sauté of spinach, garlic, hot pepper flakes and olive oil. An effortless side and profoundly delicious. Ambitious as I am about serving greens at dinner sometimes I get stuck in a rut of humdrum salads. I like to serve this as an alternative. In my opinion, leafy greens never require much attention. Steamed or sautéed and simply dressed in olive oil and a little salt is perfect. However, sautéed and given a little spice is a fine improvement. Any leafy green may be substituted and many times I have used chard, kale, mustard greens or beet greens in place of the spinach. Keeping an eye on the greens as they cook is necessary. Some greens such as chard and kale require a little more time in the sauté pan than spinach, beet greens or mustard.
A huge towering bowl of fresh spinach reduced to a small bowl of sautéed spinach.
I n g r e d i e n t s
- 2 pounds spinach, washed and dried (a little damp is ok)
- 4 tablespoons olive oil
- 3 cloves garlic, chopped
- pinch of dried hot pepper flakes (to taste)
- 1 lemon, cut into wedges
Once the spinach is clean, shake it to remove any excess liquid. A little damp is good for cooking. Warm the oil in a large, wide pot over medium low heat. Add the garlic and hot pepper flakes. Sauté until the garlic begins turning golden. Add the spinach and a pinch or two of salt. Turn up the heat, sauté until the spinach has turned a nice green hue. Serve with lemon wedges.