Garlic Sautéed Spinach

1. 1
   prep · ~5 min

   Prep the spinach and garlic.

   1.Rinse 600 g fresh spinach thoroughly under cold water and dry well in a salad spinner or with kitchen towels.

   2.Peel and thinly slice 4 garlic cloves.

   TIPSpinach must be very dry — excess water will make the pan sizzle too aggressively and steam the leaves instead of sautéing them.
2. 2
   saute · ~2 min

   Sauté the garlic until golden.

   1.Place a large skillet or sauté pan over medium heat.

   2.Pour in 2 tbsp olive oil and let it warm for 30 seconds.

   3.Add the sliced garlic and cook, stirring constantly, until it turns light golden at the edges and smells fragrant (1 to 2 minutes).

   TIPWatch the garlic closely — it goes from golden to burnt in seconds, and burnt garlic turns bitter.
3. 3
   saute · ~2 min

   Wilt the spinach in batches.

   1.Add half the spinach to the hot pan in one big handful and toss gently with tongs.

   2.As soon as that batch begins to collapse (about 30 seconds), add the remaining spinach.

   3.Continue tossing until all the leaves are just wilted and glossy (another 30 to 60 seconds).

   4.Immediately remove from the heat.

   TIPDon't overcook — the residual heat will keep wilting the spinach off the stove. You want it soft but still vibrantly green.
4. 4
   mix

   Season and finish the dish.

   1.Scatter 0.5 tsp salt and 1 pinch of freshly cracked black pepper over the spinach.

   2.Squeeze in 1 tbsp fresh lemon juice and give everything a final toss.
5. 5
   serve

   Serve immediately.

   Transfer to a serving bowl while still hot. The spinach will release a little liquid in the bowl, which turns into a simple, bright pan sauce. Spoon it over the greens at the table.

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