Spinach with Garlic and Lemon

This recipe will guide you on how to prepare a delightful and flavorful spinach side dish, sautéed with garlic and a hint of lemon. Often, overcooking spinach leads to undesirable outcomes, such as bitterness, burnt garlic, or lackluster lemon flavor. However, this recipe provides the perfect balance of tender, sautéed spinach combined with the sweet nuttiness of lightly toasted garlic and a refreshing touch of lemon juice. Choosing the right spinach variety is crucial, and we recommend curly-leaf spinach for its hearty texture and robust flavor. To achieve the ideal consistency, we use tongs to remove excess moisture from the cooked spinach. This simple yet delicious dish is a wonderful addition to any meal.

SERVES 4

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 20 ounces curly-leaf spinach, stemmed
• 2 garlic cloves, minced
• Salt
• Lemon juice

INSTRUCTIONS:

1. Wilt the Spinach: Heat 1 tablespoon of oil in a Dutch oven over high heat until shimmering. Add the curly-leaf spinach one handful at a time, stirring and tossing each handful to wilt slightly before adding more. Cook the spinach, stirring constantly, until uniformly wilted, approximately 1 minute.
2. Remove Excess Moisture: Transfer the wilted spinach to a colander and use tongs to gently squeeze the spinach, releasing excess liquid. This step prevents the dish from becoming watery.
3. Toast the Garlic: Wipe the now-empty pot dry with paper towels. Add the minced garlic and the remaining 2 tablespoons of oil to the pot. Cook the garlic over medium heat until fragrant, approximately 30 seconds.
4. Coat the Spinach: Add the squeezed spinach back to the pot and toss it to coat with the garlic-infused oil.
5. Season and Serve: Remove the pot from heat and season the spinach with salt and a squeeze of lemon juice according to your taste preferences. Transfer the sautéed spinach to a serving bowl and enjoy as a delightful and nutritious side dish.

VARIATION:

Spinach with Shallots and Goat Cheese: For an extra twist, substitute minced garlic with thinly sliced shallots. Cook the shallots until softened, around 2 minutes. Before serving, sprinkle the spinach with ⅓ cup of crumbled goat cheese, adding a creamy and tangy element to the dish.

TIPS:

• Selecting Spinach: Opt for curly-leaf spinach rather than baby spinach for better flavor and texture. Baby spinach tends to wilt down too much, while curly-leaf spinach retains its hearty quality.
• Removing Moisture: After rinsing the spinach, leave some water clinging to the leaves. This helps encourage steam while cooking and contributes to the tender texture.
• Squeezing Excess Moisture: Use tongs to squeeze the cooked spinach in a colander over the sink, removing any excess moisture. This step ensures the spinach retains the right consistency and prevents a watery outcome.
• Garlic and Lemon Balance: Lightly toast minced garlic after cooking the spinach to add a delightful nuttiness. Season the dish with a balanced amount of salt and a squeeze of lemon juice for a refreshing finish.

With this recipe, you can prepare a delicious and vibrant spinach side dish that is both nutritious and bursting with flavors. The combination of tender, sautéed spinach with the nutty garlic and zesty lemon ensures a delightful balance of taste. Whether served on its own or paired with your favorite main course, this spinach dish is sure to become a regular feature on your dining table. Enjoy the wholesome goodness of spinach with the delightful spin of garlic and lemon in every mouthful!