(from Patricia Wells' Trattoria, 1993)
Serves 4-6. Total time: 30 mins.
Ingredients:
3 T coarse sea salt
2 lb fresh spinach
4 garlic cloves
2 T EVOO
salt and pepper to taste
2 T fresh-squeezed lemon juice
Directions:
- Bring 6 Q water to a rolling boil over high in a large pot.
- Prep work: wash carefully and stem the spinach; halve the garlic cloves.
- Add the salt, then add spinach to the water, stiring to eveny wilt it. Cook until wilted through, 2-3 mins.
- Drain spinach and rinse w/ cold water to stop cooking (in a huge colander or in the pot).
- Coarsely chop the spinach and place in a fine-mesh sieve over a bowl. Set aside to drain once again. Press the liquid down and out from time to time.
- In a large skillet, combine garlic and oil and cook over med heat until garlic is golden (2-3 mins). Remove and discard garlic.
- Add chopped spinach to the skillet and cook, tossing w/ a fork, until warmed through (2-3 mins). Season w/ salt and pepper and lemon juice. Serve immediately.
