Tuesday, January 10, 2012

wilted spinach with garlic in oil

OH MY GOSH.  i haven't posted a recipe since OCTOBER.  and now it's 2012.  FOR SHAME.

okay.  this recipe is inspired by a side of spinach i had a chef geoff's. it was delicious and garlicky.  wasn't too hard to replicate.  i actually tweeted chef geoff himself to ask for the recipe/procedure. he PM'd me the email address of one of his chefs, i contacted him, and never heard back. so i was left to my own devices. i'm sure there's more that goes into it, but i kept it real simple.

start by washing and thoroughly drying 1-2 bunches of fresh spinach

i meticulously removed all stems by hand. but i hate stems. leave them on if you want.

get a little rough mince action going on some garlic

add to a pan with 1-2 tbsp olive oil and sautee for about 30 sec

add enough spinach to cover the bottom of the pan without overcrowding

let it soak up the oil and wilt some. flip, and let it wilt a bit more.

then move it to one side of the pan and add more spinach

repeat. if the pan gets too dry, add more olive oil sparingly with each shift.

keep adding spinach until it's all cooked

salt & pepper to taste.  that's it.
seriously, you're done.

i just like this photo because there's a big ol chunk of garlic.
i love garlic.

you can see a small puddle of oil below the spinach. i used a bit too much oil this go-round.  add just enough for your spinach to soak it up and wilt, but you don't really want any excess oil.

wilted spinach with garlic in oil.

1-2 bunches of spinach, washed & thoroughly dried
2-3 cloves garlic, roughly minced
3-4 tbsp extra virgin olive oil
salt and pepper to taste

wash & thoroughly dry spinach, remove stems if desired
heat 2 tbsp oil in a pan on medium heat
add garlic, sautee for 30 sec
add enough spinach to cover the bottom of the pan, do not overcrowd.
the spinach will begin soaking up oil and wilting. flip and let it wilt some more.
move wilted spinach to one side of the pan
if the pan is too dry, add more oil as needed before adding more spinach
continue adding fresh spinach in shifts until it's all cooked
salt and pepper to taste.

note- spinach MAJORLY shrinks when you cook it. one bunch of spinach makes only about half a cup once cooked.  i made about 7 bunches of spinach on christmas.  the entire kitchen table was covered in paper towels and spinach to dry.  but once it was all cooked, it all fit into one sautee pan and one normal sized dinner plate.  so just be prepared.  major shrinkage.