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Cooking, Recipe and Food Blog

Steak with Sautéed Spinach

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Steak with sautéed spinach is a simple recipe which you can prepare in minutes. It is best to use good quality meat for better taste. The spinach makes a great side. The garlicky taste and slight bitterness infuse more taste into the dish.

 

Serves 4

Ingredients:

4 (about 125g each) beef scotch fillet steaks

6 garlic cloves, crushed

2 bunches English spinach, ends trimmed, washed

Olive oil

Salt and pepper to taste

 

Preheat the oven at 210C and line a baking tray with baking paper. Season the steaks with salt and pepper.

Heat a tablespoon of oil in a large non-stick frying pan over medium heat. Cook the steak in batches for two to three minutes per side or until they are cooked to your preferred doneness. Transfer to a plate and cover with foil. Set aside.

Heat another tablespoon of oil in the same pan. Stir-fry the garlic for two to three minutes or until golden brown. Add the spinach and cook it for another two to three minutes or until the spinach wilts. Season it with salt and pepper.

Divide the sautéed spinach into individual plates and top them with the steak. You may reheat the steak and serve it with fries if desired. Serve immediately.

 

Image from  ljv

Quick and Easy Greek Pasta

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Quick and easy Greek pasta is a delectable recipe which you can prepare in minutes. Use any type of pasta if desired. I prefer using white wine instead of vinegar because of its aromatic flavor. I also like the way it enhances the taste of the tomatoes. Chili flakes or chili oil are great additions which can liven up the dish even more.

Serves 4

Ingredients:

1  8 oz. package spaghetti

1 10 oz. bag fresh spinach

1 small head of cabbage, quartered

1 8 oz. pack sliced fresh mushrooms

1/4 cup red wine vinegar

1/4 cup balsamic vinegar

2 14.5 oz. cans diced tomatoes

1/4 cup chopped fresh basil

1 tablespoon chopped fresh parsley

1 6 oz. can sliced black olives, drained

Extra-virgin olive oil, or as needed

2 ounces crumbled feta cheese

Salt and freshly ground black pepper to taste

Crumbled feta cheese, for garnish

Fresh basil leaves, for garnish

 

Cook the pasta in a large pot of salted boiling water until it is al dente or according to package instructions. Drain and set aside.

In a large saucepan, heat the 1/4 cup of olive oil over medium flame. Cook the spinach and mushrooms in hot oil for ten minutes or until they give off moisture.  Add the red wine vinegar and the balsamic vinegar. Set the flame to high and bring it to a boil. Stir in the tomatoes, basil, parsley and black olives into the boiling vegetable and vinegar mixture.  Reduce the heat to low and simmer it for another 10 minutes or until all the flavors come together. Stir occasionally.

Add the cooked pasta to the tomato and herb mixture and gently toss to coat the pasta. Continue to simmer it for another ten minutes or until the flavors bend together. Season it with salt and freshly ground black pepper. Drizzle more olive oil if desired. Stir in the 2 ounces of feta cheese. Divide the pasta among individual plates or place it on a serving platter. Sprinkle some feta cheese over the plated pasta and garnish with basil leaves. Serve immediately with garlic bread.

 

Image from: little blue hen

Spinach Salad with Steak & Blueberry Dressing

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Combining the ingredients will bring you a healthy and satisfying supper. Serve with grilled baguette and a glass of rosé.

Makes 4 servings

 

Ingredients:

1 cup fresh blueberries, divided

1/2 cup chopped walnuts, toasted

3 tablespoons raspberry vinegar

1 tablespoon minced shallots

1 teaspoon sugar

1/2 teaspoon salt, divided

3 tablespoons walnut or canola oil

1 lb. sirloin or strip steak (1-1 1/4 inches thick), trimmed

1/2 teaspoon freshly ground pepper

8 cups baby spinach

1/4 cup crumbled feta cheese

 

Preheat the stovetop grill over medium heat and lightly grease it with oil. Season the steak with the remaining 1/4 teaspoon salt and pepper.

Combine 1/4 cup walnuts, 1/4 cup blueberries, shallots, vinegar, sugar and 1/4 teaspoon of salt on a food processor or blender. Process it for 30 seconds. Gradually add the oil to form a chunky paste. Transfer the dressing to a bowl.

Grill the steak for 5-6 minutes per side, depending on your desired doneness. Once it is cooked, let it rest on a clean cutting board for 5 minutes.

Meanwhile, place the spinach in a large salad bowl. Add the blueberry dressing and gently toss. Divide the spinach among 4 plates.

Slice the steak thinly and then top the spinach salad with it. Sprinkle it with the remaining blueberries, walnuts and feta cheese.

 

Photo Courtesy Of:   ericksondesign

Spinach Soufflé

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Spinach soufflé is a delectable French recipe that can be served as an appetizer, side dish or as a light meal. I suggest that you keep the heat to low or watch the preparations carefully because the slightest burning can affect the light taste of this dish. If you want a creamier filling, use half and half instead of whole milk. Adding cheese into the spinach mixture can also make this recipe more special. Enjoy!

 

Serves 6

Ingredients:

5 1/2 tablespoons softened butter

3 tablespoons grated Parmesan cheese

1 lb. fresh spinach, stemmed and chopped

2 tablespoons all-purpose flour

1/2 teaspoon salt

1 cup whole milk

1/8 teaspoon ground black pepper

1/8 teaspoon grated nutmeg

3 eggs

 

Preheat the oven to 375F and grease a large soufflé dish or a deep casserole dish with butter. You may use individual ramekins if desired. After, evenly sprinkle Parmesan cheese on the buttered dish.

Next, place the spinach in a large saucepan and cook it for 5-8 minutes or until the spinach wilts and the liquid evaporates.

While waiting for the spinach to cook, melt the butter in a medium sized saucepan over medium heat. Add the flour and salt. Cook the mixture for one minute before pouring in the milk. Whisk the milk and flour mix for 4-5 minutes or until it becomes thick.

Place the cooked spinach in the medium sized pan along with the milk and flour sauce. Cook it for another minute and then season it with nutmeg and black pepper.

Separate the egg yolks from the egg whites. Place the egg yolks in a large bowl and whisk them. Add the spinach and mix all the ingredients well. Season it with salt and pepper. After,  beat the egg whites using an electric mixer for 2-3 minutes or until stiff peaks form. Fold the egg whites into the cooled spinach and egg yolk mixture.

Once it is done, place the creamy spinach mix in a casserole dish. Bake it in the preheated oven for 30 minutes or until the soufflé is puffs up and the top it browned. Remove from the oven and let it stand for 2 minutes before serving.

 

Photo Courtesy Of:   karenandbrademerson

Spinach, Cheese and Sausage Pizza Roll

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Pizza rolls are the perfect party food. They also make yummy dinners because they are filling. You have the option to add more toppings or fillings if desired.

Add the spinach and cheese mixture to the roll or serve it on the side just like a creamy sauce.

Serves 4-6

Ingredients:

6 large flour tortillas

250g grated mozzarella cheese

300g Italian sausage, fried and sliced

For the pizza sauce:

1 tablespoon olive oil

1/2 tablespoon minced garlic

1/2 cup tomato paste

1/2 tablespoon sugar

1/4 teaspoon Italian seasoning

For the spinach-cheese filling:

1 tablespoon olive oil

1/4 cup minced onions

3 cups spinach leaves, rinsed

1/2 cup cream cheese, softened

1/2 cup cottage cheese

1/2 teaspoon minced garlic

1 tablespoon grated parmesan cheese

 

Preheat the oven at 300F and lightly grease a baking sheet with olive oil.

First prepare the pizza sauce by heating the oil in a small saucepan. Sauté the garlic for 1-2 minutes or until lightly browned. Add the tomato paste and let it simmer for 2-3 minutes. Stir in the sugar and Italian seasoning. Season it with salt and pepper.  Let it cool.

After, prepare the spinach and cheese filling by sautéing the onions in another saucepan. Add the spinach leaves and cook if for 3-5 minutes or until they wilt.  Season it with salt and pepper.

Next, combine the cottage cheese, cream cheese, garlic and Parmesan cheese in a large bowl. Add the spinach and mix it well.

Place a tortilla on the greased tray. Spread pizza sauce over it and top it with the Italian sausage and sprinkle it with grated mozzarella. Drizzle it with olive oil. Repeat this for the remaining tortillas. Bake them in the oven for 10 minutes or until the tortilla is crisp and the cheese is melted.

Place some spinach and cheese mixture over the pizza. Roll up and serve immediately.

 

Photo Courtesy Of:  jeffreyw

Spanakopita

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Spanakopita is a Greek pie made of spinach and cheese. It is often eaten as a snack in Greece, but it is a perfect appetizer or side dish for parties and small gatherings too.

If you cannot find Greek feta, you may also use ricotta cheese. Parsley may also be used as a substitute for dill.

 

Serves 8

Ingredients:

2 tablespoons olive oil

2 brown onions, finely chopped

4 garlic cloves, crushed

600g baby spinach, washed, dried and trimmed

1/4 cup dill leaves, chopped

900g Greek feta cheese, grated

1 teaspoon black pepper

6 eggs, lightly beaten

375g packet filo pastry, chilled and not frozen

100g butter, melted

 

Preheat oven at 200C and lightly grease a 30cmx38cm baking dish with butter.

Heat the oil in a large frying pan over medium heat. Sauté the onions and garlic for 3-5 minutes until they are light brown and the onions are translucent. Add the spinach and dill. Cook for 2 minutes and then cover the pan for a few minutes until the spinach wilts.

After, place the spinach on a sieve. Press the spinach down using a wooden spoon to drain the excess liquid. Once it is dry enough, transfer it to a large mixing bowl. Add the eggs, feta cheese and the pepper. Mix well. Season it with salt and pepper to taste.

Place a pastry sheet on a flat surface and brush it with melted butter. Top it with another layer of filo pastry. Again, brush it with melted butter. Repeat this until you form 10 layers or half of the pack of the filo pastry.

Put the buttered pastry layers at the bottom of the baking dish and then spoon the spinach and cheese mixture over the pastry. Smoothen it using a spatula.

Butter the remaining pastry the way you did earlier, brushing every other pastry. Place the filo pastry layers over the spinach filling. Next, get a sharp knife and then score the top layer of the pastry into 24 squares. Brush it with butter.

Bake the spanakopita for40-50 minutes until it is crisp and golden brown. Remove from oven and let it cool completely. Cover and refrigerate it for 4 hours up to overnight.

Slice the spanakopita into squares before serving. Serve warm or cold. If you want to reheat them, just preheat them in the oven for 10-15 minutes until they are heated through.

 

Photo Courtesy Of:  avlxyz

Spinach and Tuna Tartlets

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Tuna tartlets are perfect snacks or appetizers. They can also serve as a light lunch with a hearty salad. Make them in the most convenient size possible from bite-sized to a whole pie. You may also add some vegetables if desired.

 

Ingredients:

For the pastry:

3/4 cup whole meal flour

2 tablespoons margarine

2 tablespoons lemon juice

For the filling:

2 eggs, lightly beaten

2 tablespoons low-fat cottage cheese

2tbs low-fat milk

185g can tuna in brine, drained well

1 teaspoon fresh or dried thyme

2 cups canned or frozen spinach, chopped

30g low-fat grated cheese

Salt and pepper to taste

 

Preheat oven to 180C. After, sift the flour into a mixing bowl or food processor. Add the margarine. Process it in a food processor or using a hand held mixer until the ingredients are well combined. Mix in the lemon juice and process/ mix it for another 30 seconds to form dough.

Lightly flour a flat surface and then knead the dough for a minute or until it is smooth. Wrap the dough in plastic wrap and refrigerate it for 10 minutes. Next, unwrap the dough and divide it into 4 portions. Place the dough in between 2 sheets of plastic wrap. Roll out each piece using a rolling pin until it covers a 9cm round flan tin. Put the rolled out dough into the tin pan and trim out the edges. Repeat this for the remaining portions of dough.

Place a sheet of baking paper on the tin with the crust. Pour in some beans or rice on top of the paper. Do this for the other tins with the dough. Bake the crusts for 10 minutes until set and light brown. Discard the paper and the rice/beans.  Return the crusts to the oven and bake it for another 5 minutes until golden brown. Remove the crusts from the oven and let it cool.

While waiting for the crusts to cool, prepare the filling by combining the eggs, cottage cheese, milk, tuna, thyme and spinach. Mix all the ingredients well. Season it with salt and pepper. Spoon some mixture into the pastry crusts. Top them with grated cheese and then bake for another 15-20 minutes until the tops are golden. Serve hot or chilled.

 

Photo Courtesy Of:  KellyK

 

Spinach, Broccoli and Feta Cheese Omelette

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Omelettes don’t have to be boring, with Cheese, Ham or Mushroom. Make this classic dish much more interesting – it’ll be a winner with Meat-Eaters as well as Vegetarians.

Spinach Omelette

Try including different ingredients – Mushrooms, different Cheeses and some crsipy Potatoes.

To Serve 4
200g New Potatoes, cut into small cubes
200g Broccoli, cut into small florets
180g Baby Spinach
2tsp Olive Oil
6 Large Eggs
100g Feta Cheese, cubed

1. Add the Potatoes to a pan of slightly salted Boiling Water. Cook for ten minutes or until tender, before draining. Cook the Broccoli in another pan of boiling water for four to five minutes, or until tender, and then drain.
2. Put the Spinach in a large, dry non-stick frying pan, and cook, stirring until it starts to wilt. Remove and add to the Broccoli and Potatoes.
3. Beat the Eggs until they’re evenly blended and then season. Grease the frying pan with the Oil, and heat. Add the Vegetables and give them a quick stir to make sure that they are evenly mixed through the pan.
4. Add the Eggs, and cook over a low heat until the eggs are starting to set, but still liquid on top. Sprinkle on the Feta Cheese, and cook for a few minutes until the Egg is nearly set.
5. Heat a Grill, then grill the Omelette until set on top, keeping as from the Heat as possible.
6. Remove the pan from the grill, and slide onto a plate. Cut into wedges, and serve with a leafy green salad and some crusty bread.

Photo Courtesy of: Mr Michael Phams

Crespoline

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This Spinach and Ricotta Stuffed pasta dish is served with a Tomato and Parmesan Cheese Sauce. Using the Cannelloni from a packet may not need pre-cooking but it’s worthwhile checking the packaging to see if it needs to be cooked first.

Canneloni Tubes

Make sure that the Cheese sauce doesn’t too get too hot will prevent it from separating around the edges, however, it’ll still taste great.

To Serve 4
225g Leaf Spinach
175g Ricotta Cheese
Pinch of Nutmeg, freshly grated
1 Garlic Clove, peeled and crushed
8 Dried Pasta Cannelloni Tubes
300ml Classic Tomato Sauce
40g Butter
25g White Flour
450ml Milk
40g Freshly Grated Parmesan Cheese
Salt and Pepper

1. To make the Parmesan Sauce, melt the Butter in a medium saucepan over a low heat. Stir in the Flour, and cook for a few seconds stirring all the time. Remove from the heat, and gradually pour in the Milk, whisking until smooth. Bring to the boil, then simmer for four to five minutes, whisking if needed. Stir in the Parmesan Cheese, then season to taste with Salt and Pepper
2. Wash the Spinach, then place in a large pan with just the water that’s left on the leaves. Cook for three to four minutes, or until wilted. Drain very well, then cool and chop up roughly
3. Mix the Spinach with the Ricotta, Nutmeg and Garlic, before seasoning with Salt and Pepper. Fill the Pasta Tubes with the mixture, then place in an ovenproof dish. Pour the Tomato Sauce into the Dish, and make sure that the Tubes are sat on top of them.
4. Pour the Parmesan Sauce over the top, then leave to stand for thirty minutes, before cooking at 190C for thirty to forty minutes, until piping hot and golden brown.

Photo Courtesy of: fifikins

Baked Dory with Creamed Spinach

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It is tasty dish that melts in your mouth. Be careful not to overcook the fish. We want it to be soft and fluffy, not dry. This dish is best eaten with salad or pasta.

I prefer dory fillet because the taste and texture is perfect for me. If you like other types of fish like halibut or tilapia, you can use these as well.

Ingredients:

1 lb Dory fillet

3 packages chopped frozen spinach or canned spinach

1 package (3 oz.) cream cheese

1 container (8 oz.) sour cream

1/2 cup vegetable broth

2 tablespoons lemon juice

1/2 cup grated cheese

Pepper and garlic salt to taste

Preheat oven at 350F.

If you are using frozen spinach, cook it until soft; drain.

In a medium saucepan over medium heat, combine vegetable broth, sour cream and cheese. Mix well until the ingredients blend together. Season it with garlic salt and pepper. Add the spinach. Cook for 3 minutes then set aside.

Wash the fish and dry the excess water using paper towels. Season it with lemon juice, garlic salt and pepper. Place the fillets in a greased baking pan. Top it with the spinach mixture. Sprinkle with cheese. Bake it in the oven for 20-30 minutes or until the cheese melts and turns light brown. Let it cool for 5 minutes.

Garnish with chopped parsley and lemon rind if desired. Serve warm.

Photo Courtesy Of: VirtualErn

Chicken Breasts with Spinach and Ricotta

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Soft, juicy Chicken Breasts, with flavoursome Spinach, and a rich, gooey Ricotta Centre – very simple, yet very impressive and a sure-fire hit.
Spinach Chicken
You can use a different type of Curd or Soft Cheese too in place of the Ricotta, so it may be worth trying a few varieties out!

To Serve 4
4 Skinless Chicken Breast Fillets
50g Frozen Spinach, chopped and thawed
175g Ricotta Cheese
60g Parmesan Cheese, freshly grated
2tsp Nutmeg, freshly grated
Salt and Pepper
8 Large Spinach Leaves, fresh
150ml Dry White Wine
300ml Chicken Stock
50g Butter, chilled and diced

1. Using a very sharp knife, make a deep cut along the thicker side of the Chicken Breast to make a pocket
2. Squeeze any moisture out of the thawed Spinach, then place in a bowl. Mix in the Ricotta, Parmesan, Nutmeg, Salt and Pepper, and spoon evenly into the pockets of each Chicken Breast
3. Bring a pan of Salted Water to the boil, and add the Large Spinach Leaves, and remove straight away with a slotted spoon. Plunge into a bowl full of cold water to make sure that the colour stays, and to prevent any extra cooking. Wrap two of these leaves around each Chicken Breast, and tie with thin cotton to secure.
4. Position the Chicken Breasts in a large shallow pan before pouring over the Wine and Stock. Bring the mixture to the boil, then lower the heat, cover and gently simmer for thirty to forty minutes, until cooked. Remove from the pan with a slotted spoon, and keep warm.
5. Bring the remaining liquid to the boil again, and reduce the mixture by half. Remove from the heat, add the Butter, and season to taste.

Serve the Chicken sliced on a plate, sat on top of the sauce – or serve the Chicken Breasts whole, and serve the Sauce separately.

Photo Courtesy of: Mia3mom

Poached Eggs on Smoked Haddock with a hot Caper dressing

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Capers are the buds of the Capparis Spinosa, or the Caper Bush. These buds are very common amongst most of the Mediterranean, and they are usually eaten after being pickled. The French Variety used here are smaller, and packed in Salt, as opposed to the brine. They’re also firmer, and have a stronger flavour compared to the regular large Capers. If you can’t find any, you can use regular Capers, but make sure that you soak them first to remove the brine flavour.

Poached Egg on Haddock FIllet

To Serve 4
50g baby French Capers
4 slices Thick Rustic Bread
Oil, for frying
4 Smoked Haddock Fillets, weighing about 125g each
600ml Fish Stock, or Water
4 Eggs
75ml Olive Oil
1tbsp Lemon Juice
1tbsp Balsamic Vinegar
Salt and Pepper
125g Baby Spinach Leaves

1. Wash the Capers, and place in a small bowl, with enough cold water in it to cover. Set aside and leave to soak for thirty minutes, before draining, rinsing and patting dry.
2. Cut the Bread into chunks about three centimetres squared. Heat a small amount of Oil in a frying pan, and stir-fry the chunks for about four or five minutes until golden brown and crisp. Drain off on Kitchen Paper, and set to one side.
3. In a small pan, place the Haddock fillets, along with the Fish Stock (or Water). Boil the liquid gently, and poach the Fish for four or five minutes, until it’s firm and cooked through. Remove from the pan with a slotted spoon, and cover with foil to keep it warm.
4. In the same liquid, poach the Eggs for three minutes for runny eggs, or five for firmer eggs.
5. In a small pan, place the Olive Oil, Lemon Juice, Vinegar and Capers, and season to taste. Heat up until almost boiling.
6. Arrange on plates with the Haddock in the centre, with the Egg on top, Spinach and fresh-Croutons around the edges, and drizzle the Dressing over the top. Serve straight away

Photo Courtesy of: Annie Mole

Simply Stunning Sides

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Four side dishes, which are easy to make, taste amazing and look even better! All of these sides make enough to serve six people, but you can always adjust the quantities to serve more or less – if you want to that is!!!

Potatoes and Onions

Roasted Onion and Potato Slices

1kg Baking Potatoes

2 Red Onions

3tbsp Oil

½ tsp Paprika

1.       Peel and slice the Onion and Potatoes – the Potato into rounds about 1cm thick, and the onion as thin or as thick as you’d like.

2.       Heat the oven to 200 C or Gas Mark 6. Pat the potatoes dry, and mix with two tablespoons of the Oil with the Paprika, seasoning with Salt and Pepper.

3.       Transfer to a large, non-stick roasting tin, and spread out in a single layer, and bake for twenty minutes, turning occasionally.

4.       Mix the onions with the remaining Oil, and scatter in with the Potatoes. Cook for a further fifteen to twenty minutes, until golden and crispy.

Thyme and Lemon Courgettes with Fennel

3 Courgettes, Sliced

Juice and Zest of ½ Lemon

3tbsp Olive Oil

1tbsp Dried Thyme

1 large bulb of Fennel, sliced thinly

1.       Heat half the Oil and Thyme in a large frying pan, add the Fennel and cook for two to three minutes. Remove from the pan and set aside.

2.       Heat the remaining Oil and fry the Courgettes on a high heat for two to three minutes until almost tender.

3.       Re-Add the Fennel to the pan, along with the Lemon Zest and Lemon Juice. Season with salt and pepper, and serve.

Slow-Roasted Balsamic Tomatoes

450g Tomatoes

½ tbsp Thyme Leaves

2tbsp Balsamic Vinegar

1tbsp Olive Oil

1.       Heat the oven to 150 C or Gas Mark 2.

2.       Halve the Tomatoes, and arrange in a roasting tray. Drizzle Balsamic Vinegar and Olive Oil over the top, sprinkle with Thyme Leaves and season well with Salt and Pepper.

3.       Bake for one to two hours until lightly caramelised.

Creamy Spinach with Cheese

40g Butter

2 cloves of Garlic, Sliced thinly

75g Grated Full-Flavour White Cheese

500g Spinach

Nutmeg

50ml Double Cream

1.       Cook the Spinach in a large pan for two to three minutes until wilted. Tip into a colander and squeeze well to remove excess water.

2.       Melt the Butter in a large pan over a medium-low heat, add the Garlic, and cook for two to three minutes until softened, but not changing colour. Add the Spinach to the pan, and grate some Nutmeg over the top. Season with Salt and Pepper.

3.       Stir in the Cream and Cheese, and cook for one minute until melted

Photo Courtesy of: Jon Mountjoy

Chilli and Spinach Potatoes

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A delicious side for Lunches or Dinners, this is a great twist on classic New Potatoes to make it something more interesting.

To serve 4
750g New Potatoes
1 tbsp Olive Oil
1 Red Chilli (deseeded and finely chopped)
200g Spinach
Black Pepper (to taste)

1. Cook the New Potatoes
2. Heat the Olive Oil in a pan, and add the Chilli, fry for a couple of minutes on a low heat
3. Add the Spinach, and stir in until wilted
4. Drain and lightly crush the Potatoes, then mix in the Spinach and Chilli.
5. Season to taste with Pepper, then serve.

Ya Gotta Eat Yer Spinach

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Perfect Spinach

I never understood the aversion to spinach that so many people have. Spinach has always been one of my favorite vegetables- perhaps my very favorite leafy green ever– and I’ve only ever looked upon a large bag of fresh spinach with much anticipation of deliciousness to come. I love how affordable and versatile it is as well: chop some up and throw it in a frittata, add it to your stir-fries, bake it in a souffle, sprinkle with lemon juice and seasoning for a salad- there’s so much to do with spinach.

But this, this simplest of ways to prepare the leafy green, is in my humble opinion the perfect way to enjoy spinach:

Perfect Spinach

Ingredients:
5 cups fresh spinach
4 cloves fresh garlic, sliced thinly*
Extra Virgin Olive Oil

Prepare your spinach by removing any thick, hard stems. Discard these, or hand them to your family dogs in exchange for many puppy kisses. In a large saucepan, heat around 3 tablespoons of olive oil. Saute the garlic in this lightly, until just very lightly browned. Add the spinach, tossing it to make sure it’s properly coated with olive oil and garlic. Cover. Lower heat, and let this cook for around four to five minutes… after which time, you’ll wonder where all the spinach went. It’s wilted, and that’s fine- that’s what you want. Season with salt and pepper, and maybe a little more olive oil.

And that’s it. When I’m feeling veggie, I’ll have this for dinner with a nice hunk of bread, or maybe over some plain pasta with olive oil- but it’s great as a side dish to any meaty entree as well.

* Ever since I saw Mario Batali prepare his garlic by slicing it thinly, this has been my favorite way to cook with garlic. It cooks more evenly, and looks better than regularly-bruised garlic.