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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