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Rachael's garlicky sauteed spinach can be on the table in under 10 minutes and goes with countless dishes. She uses it in her Chianti Risotto, but it's also a healthy side option for simply prepared proteins, such as Herb-Spiced Roasted Chicken Thighs and Pan-Seared Rib-Eye Steaks.
Ingredients
- 2 tablespoons EVOO
- 2 large cloves garlic, chopped or grated
- 1 pound medium-sized leaf spinach, coarsely chopped
- Salt and black pepper
- About ⅛ teaspoon freshly grated nutmeg
- 1 tablespoon tomato or wine vinegar or lemon juice
Yield
Serves: 4
Preparation
Heat a skillet with 2 tablespoons EVOO, 2 turns of pan, over medium heat, add 2 cloves garlic and stir 1 minute. Add spinach and wilt, season with salt and pepper and nutmeg. Once wilted, remove from heat and add vinegar or lemon juice.