Sauteed Spinach with Garlic

A great green side doesn’t need much, and this garlicky spinach proves it. Fresh garlic and a chopped tomato sizzle in olive oil first, building a savory, slightly jammy base before a whole pound of spinach goes in.

That pound looks like a mountain, but spinach wilts down to a fraction of its volume, so don’t be alarmed. Covering the pan for a few minutes steams it down quickly.

Then comes the part that makes or breaks it: cook it uncovered for a few minutes more to drive off the excess water spinach throws off, so you end up with tender, savory greens rather than a soggy puddle.

Bright, garlicky, and ready in about ten minutes of cooking, it’s the kind of healthy side that goes with almost anything on the plate.

Kitchen Tips

• Wash the spinach really well, even pre-bagged. Grit clings to the leaves and is unpleasant in the finished dish.
• Don’t let the garlic brown before the spinach goes in. Burnt garlic turns bitter, so keep the heat moderate.
• Finish uncovered to cook off the water the spinach releases, concentrating the flavor instead of leaving it watery.
• Pull it while the spinach is just wilted and still bright green; overcooking turns it dull and slimy.

Variations

• Finish with a squeeze of lemon, a pinch of red pepper flakes, or a grating of Parmesan.
• Stir in toasted pine nuts and raisins for a Catalan-style spinach.