Things my M.I.L. Taught Me ~ Week 2

My husband {who I have now mentioned twice in two days!} is big into greens.

Seriously, I can make a simple pasta and then this contorni or side dish and he is one happy guy.

My M.I.L. will make numerous side dishes for a family dinner but this one and rapini are my very favorites. And I am SO not a vegetable kind of girl.

Spinaci saltati con aglio (sauteed spinach with garlic)

Ingredients:

Large bunch of fresh spinach (bagged is fine, fresh is best)

3-4 cloves of garlic

Olive oil

Kosher salt

Parmigiano Reggiano cheese 

Clean, wash and dry spinach well. 

Place a good amount of olive oil in a non-stick pan along with sliced garlic cloves.

Warm and brown slightly.

Add spinach. It will look like a ridiculously huge amount but once cooked down, will look like a ridiculously small amount.

Saute until garlic is fully browned and spinach is completely wilted. Add kosher salt to taste.

Note: It is equally good cooked slightly less so that the leaves remain intact.
Also note: you can totally remove the garlic pieces since you don't actually eat them or leave them to add some interest to the dish.

Plate and drizzle with a little olive oil.

Sprinkle with a good parmigiano reggiano.

Buon Appetito!