Ingredients
2 bunches tender spinach (stems removed)
salt
2 tablespoons olive oil
2 garlic cloves, chopped
2 pinches red pepper flakes
lemon juice or red wine vinegar or balsamic vinegar
Preparation
Wash the spinach and then put the wet spinach into a pan with a dose of salt. Cook until all the spinach is blanched (completely wilted), but still bright green.
Remove the spinach from the pan & drain in a collander.
Heat the oil in the same pan. Add the garlic + red pepper flakes. When the garlic starts to brown just a bit, add the spinach back in. Mix until all of the spinach is covered by oil. Add either the lemon juice or vinegar and heat until the liquid has condensed a bit. Serve.
Alternatives: You can add various vegetables (onions, peppers, zucchini) and saute them in the garlic + red pepper oil prior to adding the spinach.
Greens other than spinach can also be used.
