Sauteed Fresh Spinach
Sauteed spinach is a simple and healthy side. This version is seasoned with garlic and coarse salt.
- Servings: 4
Source: Martha Stewart Living, February 1999
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, peeled and minced
- 2 bunches fresh spinach, stems removed
- Coarse salt
- 2 teaspoons balsamic vinegar
In a large skillet, heat olive oil over medium-high heat. Add garlic; saute until it just begins to take on color, about 30 seconds. Add spinach, and toss well, coating with oil.
Cook the spinach, tossing frequently, until the leaves turn bright green and have slightly wilted, about 2 minutes. Season spinach with salt, and drizzle the balsamic vinegar over the spinach; serve immediately.