I can’t say enough about how wonderful spinach with garlic, olive oil, and lemon is! This Italian recipe adapted from Nancy Silverton’s recipe in Food & Wine is super delicious. I have often not had time to allow the oil to infuse for an hour and it was still wonderful. Enjoy!
Serves: 4 adults
- 3/4 cup extra-virgin olive oil
- 10 garlic cloves thinly sliced lengthwise
- thick strips of zests from 2 lemons (thick strips) (I use a peeler but lightly peel so as to not get the pith)
- 2 1/2 pounds spinach or other greens such as kale or swiss chard
- 1/4 tsp chili flakes (or to taste)
- sea salt
- freshly ground pepper
- slice of lemon for garnish
- Add the olive oil to a small skillet or saucepan over medium-low heat. Add the garlic cloves, lemon zest, and lemon juice and bring the olive-oil mixture to a simmer. Turn the heat down to very low and place the pan on a simmer burner for 15 minutes. Set the olive oil mixture aside for at least 1 hour so that the flavors can infuse (or you can use it right away it won’t have quite as much flavor). Remove the lemon zest.
- Meanwhile, rinse the greens in a colander and place them with the water still clinging to the leaves in a medium-sized pot. Turn the heat to medium and allow the greens to wilt. Remove them from the pot once they are wilted but still bright green and place them in a colander to drain and press on the spinach with a large spoon to squeeze out the water. If you want to stop the cooking, place them in an ice water bath then press out the liquid with a spoon. Slice the greens. Place the spinach back in a small skillet over medium heat for a couple of minutes to re-warm. Remove from the pan and drizzle with the filtered olive oil. Liberally drizzle the olive oil over the greens. Top the greens with sea salt, freshly ground pepper, chili flakes and serve with a slice of lemon.
Source: Adapted from Food & Wine. 2017 recipe by Nancy Silverton.