Wilted Spinach with Garlic and Oil

extra-virgin olive oil, 2 turns of the pan

garlic,

triple

nutmeg

Salt and black pepper

Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper and nutmeg, then serve.

Great recipe that is SO easy, nutrish and delish as well! My wife and often serve this with a nice Salmon steak and mashed potatoes. One note that the quantity of spinach after wilting will equate to about 1/10th of what you start with. In other words, a full bag of fresh (or baby) spinach at the store will wilt down to enough for (only) 2-3 servings so, plan accordingly. <br /><br />It may be just me but when Mashed Potatoes get a little mixed with this Wilted Spinach, the trumpets start playing! Thx and Enjoy!

I love this recipe! It's simple and quick. It taste just like going to a restaurant. Be aware that you should use the 1 pound of spinach leaves. It amy look like to much,but it will wilt down tremendously. Try it, you won't regret it!

I add in some toasted pine nuts too - they compliment the spinach brilliantly IMO.

Tasty.  Take two slices of Italian Bread or the whole loaf.  Add slices of cheese or grated cheese  and toast bread until the cheese is melted.  Whatever cheese  you have in the refrigerator.  Scoop warm spinach mixture on to the bread to make a great sandwich. Great pizza topping. 

This was excellent, my husband who won't eat spinach really liked this and said it was great.

Loved the flavors and it was super easy.  I added bacon for some extra salt and crunch.  Delicious!

Incredibly easy and a yummy way to serve fresh spinach.

I'm going to cook this one as written tonight. I also enjoy making a heavy white sauce, with butter, Wondra and chicken stock and putting a couple of pounds of fresh spinach, stems and all, on top to cook down slowly (much to be said for that big Le Creuset Dutch oven. The liquid from the spinach loosens up the white sauce without losing any of the flavor or nutrients. Nutmeg, s &amp; p, touch of Allspice, a wave of Gruyere, and some lemon vinegar from Fustini's. Deelish.

Yummy! I I had bariatric surgery &amp; get tired of salads. Spinach is one of my favorite greens. This was a treat and a great change. I add a little Parmesan cheese And it was heavenly. I'm going to try it again with fish.

Served grilled salmon over the top of the wilted spinach with roasted garlic.  Makes a great presentation and the two make a great taste combo!

wilted spinach with garlic and oil

Prep Time: 3 minutes

Cook Time: 6 minutes

Total: 9 minutes

Servings: 4

Author : Rachael Ray : Food Network

Ingredients

Instructions

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