This is a decidedly robust—but delicious—side dish, with lots of fresh garlic and succulent spinach. After consuming it, don’t have a job interview or plan to meet the Queen of England the next day. Feel free to adjust the amount of garlic to your personal preference!
- 1 tbsp olive oil
- 3 to 8 cloves garlic or 4 to 6 green garlic scapes
- many shakes of freshly ground black pepper
- several spritzes of Tabasco sauce
- 2 pounds (2 to 3 large bunches) spinach leaves
- Heat the olive oil in a large skillet or wok on medium heat. Mince or chop the garlic (I use a miniature food processor) and add it to the oil. Sauté for 1 to 2 minutes, until the garlic begins to heavily perfume the kitchen (but be careful not to let it burn, or it will turn bitter).
- Add the pepper and Tabasco sauce to the sizzling oil and garlic and let cook for about ½ minute. Then add enough spinach to fill the pan, stirring in more as it wilts and shrinks. Cook the spinach on medium-high heat for another 2 to 3 minutes, or until it has all wilted but is still a healthy green color.
- Remove from the heat immediately and serve while piping hot.
— Mi Ae Lipe
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