Easy Garlic Sautéed Kale Rabe or Spinach

  • 1 1/2 pounds spinach leaves
  • 2 tablespoons good olive oil
  • 2 tablespoons chopped garlic (6 cloves), or you can use your ramps!
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • Lemon
  • Sea or kosher salt, optional

Rinse the spinach and/or kale raab well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and sauté the garlic/ramps over medium heat for about 1 minute, but not until it’s browned. Add all the spinach/kale raab, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach/raab for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

 

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