Spinach is that quintessential health food. We know it’s good for us, but how often do we really eat it fresh and lightly cooked?
With numerous health scares related to tainted spinach, it’s a food many people are often weary of eating at restaurants or even fresh or frozen from the grocery store. In that case, it’s easy to grow during the cool spring or fall seasons where you can monitor the health of your own plants and call the shots on what to feed them.
In my opinion, spinach is tricky yet simple to cook. Cook it too long and it can lose its beautiful, vibrant green color. Add too much water and it can be soggy and taste water-logged. With this simple recipe, I’ve found a quick and easy way to get greens into your diet quickly and often.
1 tablespoon extra virgin olive oil
salt, to taste
1 pound fresh spinach, cleaned and roughly chopped
1 tablespoon minced fresh garlic or 1 clove roasted garlic
½ fresh lemon
Heat oil in large sautè pan.
Add salt to the pan to avoid any sticking. Add spinach.
Move spinach around with tongs and turn to avoid any burning. Add the garlic.
Cover with lid, reduce heat and cook for 10-12 minutes. The steam inside will help to cook it thoroughly.
Remove lid and turn spinach a few more times.
Remove from heat and serve with fresh lemon juice squeezed on top.