Sauteed Spinach with Lemon-and-Garlic Olive Oil

1. 1

   In a small saucepan, stir together the olive oil, garlic, chiles and 1 teaspoon of salt.

2. 2

   Stir in the lemon zest.

3. 3

   Bring the oil to a gentle simmer over low heat and cook until the garlic begins to brown slightly, about 15 minutes.

4. 4

   Remove from the heat and let the oil infuse for 1 hour.

5. 5

   Discard the chiles and lemon zest and reserve the garlic.

6. 6

   Meanwhile, in a large pot of salted boiling water, cook the spinach until bright green, 15 seconds.

7. 7

   Using tongs, transfer the spinach to a bowl of ice water and let cool for 10 seconds.

8. 8

   Drain the spinach in a colander, pressing down to remove all the water.

9. 9

   Pat dry with paper towels.

10. 10

    Heat a large skillet.

11. 11

    Add the spinach and cook over moderately high heat until beginning to sizzle.

12. 12

    Add the garlic oil and toss until the spinach is hot, about 2 minutes.

13. 13

    Transfer the spinach and reserved garlic to a colander set over a bowl to drain.

14. 14

    Mound the spinach on a platter, season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

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