Garlic Sauteed Spinach
1 1/2 lbs baby spinach
2 Tablespoons Arbequina Olive Oil from Olive Oil Etcetera
2 Tablespoons chopped garlic (about 6 cloves)
2 Teaspoons kosher salt
3/4 Teaspoon freshly ground pepper
1 Tablespoon unsalted butter
Sea Salt or Kosher Salt (optional)
Rinse the spinach well in cold water to make sure its 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 its browned. 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 the pot, turn the heat to 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.
*recipe adapted from Ina Garten*