Wilted Baby Spinach Leaves with Garlic and Parmesan
We eat spinach salad often, so I always have packaged, pre-washed baby spinach leaves in my refrigerator. When I want something a little different, I make this quick and ridiculously easy Italian-influenced recipe. It is a cross between sautéed spinach and wilted spinach salad, both of which are in the similar and related recipes links. This is great because, since the spinach is not added to the pan, it maintains most of its texture, but it wilts slightly from the heat of the oil. This recipe can easily be doubled as needed.
- 1 tablespoon olive oil
- 2 large garlic cloves, minced
- 1 bag or container (5 to 6 ounces) pre-washed flat baby spinach leaves
- Salt and pepper to taste
- Pinch of freshly grated nutmeg (optional)
- Freshly grated Parmesan cheese
Place the oil and garlic in a small skillet over medium heat. Heat until the garlic sizzles, being careful not to brown. (The oil and garlic can be heated in a small bowl in the microwave.). Place the spinach leaves in a medium bowl. Add the hot oil and garlic, salt, pepper and nutmeg. Toss to combine. Garnish with the Parmesan cheese and serve. It is that easy and delicious.