Spinaci (Spinach) alla Padella (Frying Pan)
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 205
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 9
- Sugar
- 4
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 707
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
2 1/2 tablespoons kosher salt
4 (10-ounce) bags spinach, washed, big stems removed, or 12 cups raw, roughly torn mustard greens (about 2 pounds)
About 1/4 cup extra-virgin olive oil
2 tablespoons thinly sliced garlic
Kosher salt and freshly ground black pepper
Lemon wedges
Directions
- Bring 1 gallon of water to boil in a large pot with 2 1/2 tablespoons kosher salt. Add the spinach, pushing it down into the water with a skimmer, and immediately remove it to a bowl of ice water.
- Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water. Divide spinach into 4 sections and compress each into a ball (each ball will be about
- 1 cup and they can be wrapped in plastic and refrigerated for up to a day).
- Cut each ball in half and then in half again to chop up the spinach.
- Place 1/4 cup of the oil in a large skillet over high heat. Add the garlic to the pan and shake the pan often, for about 1 minute or until the garlic is lightly browned. Add the spinach and saute for 2 to 3 minutes. Season with salt and freshly ground pepper, to taste. It will seem dry. Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges.
- Variations:
- Try adding some chopped anchovy with the garlic.
- For creamed spinach: substitute butter for half of the oil and add 1 cup of heavy whipping cream as you cook the spinach.