Spinaci (Spinach) alla Padella (Frying Pan)

1. 1

   Bring 1 gallon of water to boil in a large pot with 2 1/2 tablespoons kosher salt.

2. 2

   Add the spinach, pushing it down into the water with a skimmer, and immediately remove it to a bowl of ice water.

3. 3

   Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water.

4. 4

   Divide spinach into 4 sections and compress each into a ball (each ball will be about

5. 5

   1 cup and they can be wrapped in plastic and refrigerated for up to a day).

6. 6

   Cut each ball in half and then in half again to chop up the spinach.

7. 7

   Place 1/4 cup of the oil in a large skillet over high heat.

8. 8

   Add the garlic to the pan and shake the pan often, for about 1 minute or until the garlic is lightly browned.

9. 9

   Add the spinach and saute for 2 to 3 minutes.

10. 10

    Season with salt and freshly ground pepper, to taste.

11. 11

    It will seem dry.

12. 12

    Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges.

13. 13

    Variations:

14. 14

    Try adding some chopped anchovy with the garlic.

15. 15

    For creamed spinach: substitute butter for half of the oil and add 1 cup of heavy whipping cream as you cook the spinach.

* Per serving · 4 servings · Values may vary.

No additional tips available.