Monday, April 11, 2011

Sauted Spinach with Garlic and Red Pepper

2 TBSP olive oil
2 garlic cloves, chopped
2 pinches red pepper flakes
2 bunches tender spinach, stems removed, leaves blanched
juice of 1/2 a lemon or a few TSP red wine vinegar

1. Heat the oil with the garlic and pepper flakes ina wide skillet over medium-high heat until the garlic begins to color. Add the cooked spinach and toss to coat it with the oil.
2. Ad 1/2 cup water and cook until its absorbed and greens are heated through. Season with salt and a litte lemon juice or vinegar.

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