Garlic Roasted Spinach
An easy, crowd pleaser, that you can make any time of the year when spinach is available. The lemon really brightens up this dish. From: Barefoot Contessa, Barefoot at Home.
• 1 1/2 pounds spinach leaves
• 2 tablespoons good olive oil
• 2 tablespoons chopped garlic (6 cloves)
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• Sea or kosher salt, optional
Rinse the spinach well in cold water to make sure it’s very clean. Spin dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat olive oil and sauté the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2.5 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift spinach to serving bowl and top with butter, a squeeze of lemon, and a sprinkling of kosher salt. Serve hot.