Spinach with roasted garlic

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
2 tablespoons Roasted garlic
\N \N OR 1 teaspoon minced fresh garlic
2 pounds Fresh spinach; washed well &
\N \N ; stemmed
\N \N Salt and freshly ground black pepper

Heat the olive oil in a large heavy-bottomed pan over medium heat. Add the garlic and saute for 1 minute, stirring. Add one half of the spinach and let it cook until it wilts enough to have room in the pan to add the rest of the spinach. Cook for 2 minutes, or until all of the spinach is wilted.

Season to taste with salt and freshly ground black pepper.

Serve at once. Serves 4 to 6.

The roasted garlic provides a mild garlic flavor. If you want a stronger garlic flavor, use raw garlic and saute it for a minute longer.

Source: Magnolias Southern Cuisine, by Donald Barickman,1995; ISBN: 0-941711-31-5. Chef Barickman owns both Magnolias Restaurant and the Blossom Cafe in Charleston, South Carolina. In this cookbook, he tried to include the patrons most favorite dishes.

Recipe by: Magnolias, Charleston, South Carolina Converted by MM_Buster v2.0l.

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