Grandpa Joe's
Sautéed Spinach

Note that this is exactly the same recipe as for Sautéed Broccoli Rabe.

About this recipe

Spinach is not one of my favorite vegetables unless it is very fresh, blanched, and then sautéed with garlic in a pool of olive oil.  That being said, this is another of my favorite recipes.

Ingredients

  • fresh spinach (if frozen, see note)
  • extra virgin olive oil
  • 5 garlic cloves
  • kosher salt
  • freshly ground black pepper

Directions

  1. In a medium-size pot, bring about 3 quarts of water to a rolling boil.
  2. Prepare an 
ice batch in a large bowl.
  3. With the heat on high, blanch the spinach in the boiling water for exactly 3 minutes.
  4. Immediately transfer the spinach from the pot to the ice bath to stop the cooking process.
  5. Then drain the spinach with a sieve or colander.  Remove as much water as possible by squeezing very gently.
  6. Heat a quarter cup of oil oil in a 12-inch skillet.  Slice the garlic cloves into large slices and sauté in the oil until lightly browned on both sides.
  7. Add the spinach and using tongs, gently mix the leaves to coat them with olive oil and to heat them through.  Season lightly with salt and freshly ground black pepper.
  8. Serve hot.
Sautéed Spinach with garlic and extra virgin olive oil.

Notes

  • It is not necessary to wash the spinach leaves beforehand unless you can actually see the dirt.  The boiling water, which is discarded, will do the job for you!
  • If you are using frozen spinach, skip steps 1 through 3 and just place the frozen spinach in cold water.  When it thaws completely, continue with step 5.
  • The garlic should be cut into large slices so that each diner has the option of eating it or setting it aside.  Italians all love the flavor of garlic, but they all don't enjoy eating it whole.
  • The spinach can be prepared through step 5 several hours in advance, but not overnight.  I fold a paper towel and place it in the bottom of a large bowl, place the spinach on the towel, cover, and refrigerate until I am ready to finish and serve.
Posted: March 2014; picture added: January 2016.