This sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed greens makes this dish come together in a flash. You can use this technique with any tender greens, such as beet greens or chard.
- 1 pound spinach
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- ½ lemon
Wilt the spinach in a wide, covered sauté pan over medium heat, for about 4 minutes, and pour off liquid. Remove spinach from pan, turn up heat and let any remaining liquid burn off. Swirl in olive oil and add the garlic. Cook, stirring frequently, for 4 minutes, until golden. Add spinach back to pan and sauté for another 2 minutes, until completely wilted. Turn into a serving bowl and squeeze lemon juice over top.