This spinach dish from chefs Lee Hanson and Riad Nasr (Minetta Tavern) tastes great alongside their Roast Farmers Chicken.
- Total Time:
- Servings: 4
- Yield: Serves 2
Source: Everyday Food, January/February 2004
- Coarse salt and freshly ground pepper
- 1 pound leaf spinach
- 2 teaspoons olive oil
- 1 clove garlic, crushed
Bring a large saucepan of generously salted water to a boil. Prepare an ice-water bath; set aside. Add spinach to boiling water and cook until just wilted. Transfer to ice-water bath, until cool. Drain and squeeze to remove any excess liquid.
In a large skillet, heat oil over medium-high heat and add garlic. Add spinach; season with salt and pepper. Cook until heated through; serve immediately.