SautÉed Spinach With Garlic Confit Recipes

GARLIC SAUTEED SPINACH

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

GARLIC SAUTéED SPINACH

Steps:

• Trim the stem from the leaves, then wash the leaves very well (spinach often holds a lot of dirt).
• Shake off excess water but do not dry (water droplets helps steam-cook the spinach).
• Heat oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds until it becomes light golden and smells amazing.
• Add spinach, then use tongs or 2 wooden spoons to toss until the spinach wilts - about 2 minutes. I like mine just wilted.
• Remove from heat immediately and sprinkle with salt and pepper and toss once more.
• Transfer to serving platter and serve.

QUICK-SAUTEED SPINACH WITH GARLIC

Steps:

• In your largest saute pan, heat the oil over high heat until very hot, almost smoking. Add the spinach and cook, stirring furiously, for about 1 to 2 minutes, the spinach should turn bright green and wilt slightly. Add the garlic and continue to cook, stirring rapidly, for 30 seconds.
• Remove the spinach from the heat, squeeze the lemon over the top, and add the red pepper and salt and black pepper. Toss well and serve.

BOUCHON'S SAUTéED SPINACH WITH GARLIC CONFIT

Steps:

• For the confit.
• Cut off and discard the root ends of the garlic cloves. Place the cloves in a small saucepan, and add enough oil to cover them by about 1 inch. None of the garlic cloves should be poking through the oil.
• Place the saucepan over low heat. The cloves should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface.
• Adjust the heat as necessary and move the pan to one side if it is cooking too quickly.
• Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife.
• Remove the saucepan from the heat and allow the garlic to cool in the oil.
• Refrigerate the garlic, submerged in the oil, for up to a month.
• For the spinach.
• If using large-leaf spinach, remove the thick stems and wash the leaves. Wash the baby spinach.
• Melt the butter in the largest skillet you have over medium-low heat.
• Add the shallots and sauté gently for 1 minute.
• Add the garlic confit and only as much spinach as will fit in the skillet, sprinkle with one-half teaspoons salt and a pinch of pepper, or to taste, and use tongs to turn the spinach in the butter.
• As the spinach wilts, continue to add handfuls of spinach from time to time and season additionally as needed.
• Do not overcook: the spinach is done when it is wilted and tender but still bright green. Serve immediately.

GARLIC SAUTEED SPINACH

Steps:

• Rinse spinach well in cold water; dry well.
• In a large pot, heat the olive oil and saute the garlic over medium heat for 1 minute.
• Add all the spinach, salt, and pepper to the pot; toss with the garlic and oil.
• Cover the pot and cook for 2 minutes.
• Uncover, turn heat on high, and cook for another minute, stirring until all the spinach is wilted.
• Using a slotted spoon, lift the spinach to a serving bowl and top with butter.

SAUTEED SPINACH

Steps:

• In a large skillet, saute the garlic in oil for 1 minute. Add wine. Bring to a boil; cook until liquid is reduced by half., Add spinach and salt; cook and stir for 2 minutes or just until spinach is wilted. Serve with a slotted spoon.