Spinach with Anchovy (Les Epinards aux Anchois)

1. 1

   If the spinach is in bulk, trim off and discard all tough stems and blemished leaves.

2. 2

   Whatever spinach is used, rinse and drain well.

3. 3

   Chop the anchovy fillets and set aside.

4. 4

   Heat the oil in a heavy-bottom skillet and add the garlic.

5. 5

   Cook briefly while stirring and add the spinach.

6. 6

   Cook, stirring, until wilted.

7. 7

   Add the chopped anchovies and stir.

8. 8

   Let the spinach cook, stirring, until most of the liquid is reduced.

9. 9

   Serve the spinach while hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.