Simple Spinach! (or Quick Kale, Minute Mustard…)
Heat overcooked, limp greens? Me too, but how do you keep that spinach just right? A trick I learned a few years back, only cook spinach to the point that it just wilts. The trick, drain and dry the spinach leaves as well as possible. Use a salad spinner if need be, before cooking them. This works with all braising greens like kale, mustard greens, swiss chard. Give it a try!
2 large bunches of spinach, about 1 lb
2 Tbsp Extra-virgin olive oil,
3 cloves garlic, sliced
Salt to taste
Optional: ¼ tsp Apple Cider Vinegar
First cut off the thick stems of the spinach and discard. Clean spinach by filling up the sink with water. Soak the spinach to loosen any sand or dirt for just a minute or two. Drain the spinach. Put the spinach in a salad spinner to remove any excess moisture or pat dry with a towel or whatever method you like to get the green as dry as possible.
Next heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute. Add the spinach to the pan, packing it down a bit if you need to with your hand. Turn the spinach over in the pan (use two big spatulas if necessary) so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and steam for 1 minute. Uncover and turn the spinach over again. Cover the pan and stream for an additional minute.
The spinach should be completely wilted. Remove from heat immediately and drain any excess moisture from the pan. Add a dash little more olive oil and optional Apple cider vinegar, sprinkle with salt to taste. Serve immediately. Do you feel like Popeye yet?