WILTED BABY SPINACH LEAVES WITH GARLIC AND PARMESAN

SERVES 2

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 recipe. It’s a cross between sautéed spinach and wilted spinach salad. It’s great because, since the spinach isn’t added to the pan, it maintains more of its texture, but it still wilts slightly just from the heat of the oil. This recipe may easily be doubled.

INGREDIENTS

1-1/2 tablespoons olive oil, preferably extra-virgin

2 large garlic cloves, peeled and minced

1 bag (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 could 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’s that easy, and delicious.

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