Italian Pan-Wilted Spinach with Garlic and Olive Oil

What you need

• 1 kg (2 1/4 lb) fresh spinach, mature leaves or baby spinach, thick stems removed
• 4 tbsp extra virgin olive oil, plus a little for serving
• 2 cloves garlic, peeled and lightly crushed
• sea salt, to taste

Method

Restated from the original video

1. 1

   Wash the spinach in a sink of cold water, lifting it out so the dirt stays behind. Repeat until no sand is left at the bottom.

2. 2

   Shake the leaves well and let them drain in a colander for a few minutes. A little water clinging to them is fine.

3. 3

   Pour the olive oil into a large, wide pan with a lid and add the garlic.

4. 4

   Set the pan over medium-low heat and cook the garlic until it smells sweet and turns pale gold, 2-3 min. Do not let it brown.

5. 5

   Add the spinach a big handful at a time, turning it with tongs so each batch starts to collapse before the next goes in.

6. 6

   Once all the leaves are in, cover the pan and let them wilt over low heat, 4-6 min, lifting the lid once to turn them.

7. 7

   Take off the lid and fish out the garlic.

8. 8

   Tilt the pan and spoon off any watery juices that have pooled at the side.

9. 9

   Raise the heat to medium and toss the spinach uncovered until it looks glossy rather than wet, about 1 min.

10. 10

    Season with salt, toss again and taste.

11. 11

    Serve hot or warm with a thin thread of raw olive oil on top, as a side to grilled meat or fish.

Imported from ricette.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.