Sauteed Spinach

24 Ounces Of Fresh Spinach Cleaned

A Garlic Clove Minced

The Juice Of 1/2 Lemon

1/4 Teaspoon Of Crushed Red Pepper Flakes

A Teaspoon Of Sea Salt, Divided

A Pinch Of Fresh Ground Black Pepper

A Pinch Of Ground Nutmeg

Add about 3/4 inch of cold water and 1/2 teaspoon of sea salt to a large pot and bring it to a boil. Drop the spinach into the pot and cook for 3-4 minutes until the spinach wilts down. Drain the spinach and let it cool.

After the spinach has cooled, squeeze as much water as possible out of the spinach. Cut the spinach into inch pieces.

Into a saute pan, add the garlic, 1/2 teaspoon of sea salt, the crushed red pepper flakes, a pinch of nutmeg, and a pinch of ground black pepper. Cook on medium heat for one minute. Add the spinach to the pan and stir to coat the spinach leaves with the garlic, olive oil, and spices. Cook while stirring frequently for three minutes. Turn the heat off. Squeeze the lemon juice evenly over the spinach and serve.

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