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.