Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Wednesday, February 23, 2011

Sautéed Spinach

A lovely, healthy side dish is beautiful green spinach.   It is so easy to sauté up a pan of it and use as a bed or side to a chop or steak.   Here is how I do it:


1 to 2 pounds baby spinach leaves
2 tablespoons extra virgin olive oil
2 cloves of garlic pressed ( a garlic press is a great tool)
Salt – just a dash or to taste
Fresh ground pepper to taste


Rinse the spinach well in cold water and break off any stems. If you have one, spin the rinsed leaves dry in a salad spinner.  If not, pat a flat pile of the rinsed spinach with a paper towel.

In a stir-fry pan or large pot, add the oil and press the garlic over it  - mix it around with a wooden spoon sautéing the garlic over medium heat for about 1 minute.  Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, and cook on medium.   Continue to toss and move the spinach as it wilts and then begins shrinking.   Cooking is done when it has reached your desired softness.     Serve hot.

I served this dish with grilled venison and leftover Gnocchi  (see Gnocchi recipe under pasta).

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