One of my favorite items on an Italian Restaurant menu is the sauteed garlic spinach recipe. Not everyone gets it right, especially if they use frozen spinach, but when they do it’s absolutely fantastic, not only in flavor but also packed with nutrition. Popeye clearly knew a thing or two about big muscles and healthy eating. Spinach is without a doubt one of the healthiest foods on this planet of ours, loaded with vitamins our bodies need to thrive.
At home, I whip up this sauteed garlic spinach recipe pretty much every time I make pizza. It’s the perfect topping next to fresh dollops of creamy homemade ricotta cheese. Oh man, it doesn’t get any better than that, or does it..? Oh yeah, for breakfast with poached eggs, now that’s the way to start your day.
The only secret about this garlic spinach recipe is that things happen super fast, and you just have to make sure not to overcook the spinach. It’s very easy to turn your back on it to rinse a plate or put away some spice jars. Next thing you know your spinach has turned to mush. It should only take about 2 minutes once the fresh spinach leaves hit the hot oil.
However, if at first you don’t succeed, try again and again, before you know it you will master sautéed garlic spinach better than a real Italian chef at your favorite Trattoria.
- 1 lb baby spinach organic
- 8 cloves garlic peeled
- 2 - 3 tbsp extra virgin olive oil organic
- a dash of nutmeg freshly grated
- a pinch of sea salt
- In a large skillet heat up the olive oil on low flame and sear the garlic cloves until golden. Add the baby spinach leaves and a small pinch of sea salt. Using a long pair of tongues gently toss all the spinach leaves to coat in the garlic oil, trying to get the golden garlic cloves to rest on top of the spinach, as not to start burning.
- The heat from the garlic cloves will also help the spinach leaves on top to start wilting.
- Once you notice the spinach on the bottom has wilted gently give it another toss with the tongues and remove from heat. Whatever leaves haven't wilted yet they definitely will from the surrounding heat. Adjust seasonings to your taste with the sea salt and finish with a dash of freshly grated nutmeg.