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I got this recipe from my mother in law who is always trying something new and delicious. Instead of sauteing the spinach, she uses the hot oil from frying the garlic to wilt the spinach. The result is a delicious “salad” spinach. This technique also leaves no room for “spinach soup“, which can happen from sauteing the spinach for too long a period. I usually serve the spinach as a salad at room temperature before the main course, or as a side dish to a salmon or steak. And I always eat the leftovers for lunch the next day.
Two bags Baby Spinach leaves refrigerated (I use the pre-washed bags and then wash and dry it very well one more time.)
4-6 Cloves of garlic sliced thin (I use a mandolin and put it on the medium setting)
Kosher salt or sea salt to taste
4 tablespoons Good quality extra virgin olive oil
Before you begin, make sure to have washed and dried the baby spinach leaves. Place the spinach in a large heatproof bowl, such as pyrex. Refrigerate the spinach (the spinach must be cold prior to pouring the oil onto it).
In a medium sauce pan place the olive oil and sliced garlic cloves and season with salt-Do not over salt because you will add salt onto the leaves themselves after you pour the hot oil.
Heat oil and garlic on a medium to high flame. Cook garlic in oil until just golden, and pour mixture (very carefully) into the pyrex bowl. Toss gently so that the oil is well coated on the leaves. More salt can be added at this point if you prefer.
Leaves will slightly change in color and will wilt. Serve immediately or at room temperature. Can be refrigerated once cooled and served later that day.
Note Do not over cook the garlic slices as they will turn bitter if cooked too well done. Using a mandolin is preferred so that the garlic will cook evenly.