|Looks like a lot of spinach, but really only 3 servings once it's cooked|
Spinach cooks down a lot. You will need 4 to 5 oz. per serving, which seems like a ridiculous amount when you see it raw, but it does the magical disappearing act when cooked.
This recipe uses a simple flavoring technique - garlic cooked in oil. Watch the garlic carefully while cooking. You want it toasted brown but not burned. Burned garlic is horribly bitter. If you burn it, you'll need to start over with new oil and garlic. We remove the garlic before tossing in the spinach. You can use the cooked garlic as garnish or discard them.
The recipe is for 1 serving. It can be doubled, tripled, whatever you need at the time, though if you cook more than a pound of spinach, you are going to need a very large skillet! You can dump leftover cooked spinach in soup, tomato sauce, or stew but I recommend you cook only what you need at that moment. It only takes about 3 minutes. It's wonderful as a bed for our Salmon with a Potato-Scallion Crust.
(serves 1, costs 75¢ )
1 teaspoon vegetable or olive oil
1 small clove of garlic, cut in half
4 oz. raw spinach
Heat up a medium skillet over medium-high heat. Add the oil and garlic. Cook the garlic until a toasty brown all over but be careful not to burn it. It will only take a minute. Remove the garlic (reserve for garnish if you like garlic a lot or discard if you don't). Add in the spinach and toss in oil. Cook for about 1 minute until some of it starts to wilt. Season lightly with salt. Serve immediately.