Spinach with Garlic and Lemon

By smleonard

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 (10 ounce) bags curly leaf spinach, stemmed, washed and lightly dried
• 3 garlic cloves, minced
• Salt
• Fresh lemon juice

Details

Servings 4
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Heat 1 tablesppon of the oil in a large Dutch oven over high heat until shimmering. Add the spinach in handsful, stirring and tossing each handful to wilt slightly before adding the next. Continue to cook and stir until the spinach is uniformly wilted and glossy, 30 seconds to 1 minute. Transfer the spinach to a colander set over a bowl or in the sink. Squeeze the spinach between tongs, or press using the back of a large spoon, to release any extra liquid.

Wipe the Dutch oven dry with paper towels. Return the pot to medium heat, add the remaining 2 tablespoons oil and the garlic and cook until fragrant, about 15 seconds. Add the squeezed spinach and toss to coat with the garlic and oil. Off the heat, season with salt and lemon juice to taste.

To Make Ahead: The spinach can be prepared through Step 1 and packed into a container between layers of damp paper towels for up to 1 day in advance. To finish, proceed with Step 2.

Variation:

Spinach with Shallots and Goat Cheese:

Substitute 2 thinly sliced shallots for the garlic. Cook the shallots in the oil until softened, about 2 minutes. Toss the cooked spinach with 1/3 cup crumbled goat cheese before serving.

Spinach with Bacon and Balsamic Vinegar:

Omit the lemon juice. Cook 4 slices finely chopped bacon in the Dutch oven over medium heat until crisp, about 8 minutes. Transfer the crisp bacon to a paper towel lined plate. Substitute 1 tablespoon of the rendered bacon fat for the oil in Step 1. Sprinkle with spinach with 1 tablespoon balsamic vinegar before serving.