In the hubbub of kale- and cauliflower-adulation, have we forgotten spinach?? It’s the original Lean Green Nutrition Machine that my mom used to push on us as kids (ok, it’s a tie with broccoli, the other LGNM). It’s still versatile, delicious and (usually) super-affordable, especially when you buy it in the giant pillow-bags.
Here’s a basic recipe I use for bagged spinach. The combination of butter and slowly-cooked garlic with wilted spinach is unbeatable as a side dish, or stir it into cooked linguine, or into an omelette, or mix it with ricotta and smear in on toast. The key to this recipe is slow-cooking the garlic — no sizzling, please!– which we covered in this episode of the Twenty Minute Cooking School.
- 2 tablespoons butter or olive oil
- 3 medium to large garlic cloves
- 2 227-g bags spinach
- ¼ teaspoon salt
- Fresh lemon juice
- Fresh pepper
- Put the butter in a giant frying pan. Squeeze in the garlic then turn the heat on to medium-low. Cook the garlic very gently for about 5 min or until it's starting to get translucent.
- Add one bag of spinach and the salt and stir well. Clamp on the lid and let it cook 2 to 4 min, stirring every now and then, or until fully wilted. Stir in the second bag and cover until wilted. Take off the lid, increase the heat to high and cook, stirring often, 3 to 4 min or until most of the liquid evaporates. Add fresh pepper or a squeeze of lemon just before serving if you like.