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Simply Sautéed Spinach
Daniel Boulud's
Cafe Boulud Cookbook:
French-American Recipes
for the Home Cook
by Daniel Boulud and Dorie Greenspan,
1999, Scribner
 
"Reach for this recipe any time you want quickly,
simply prepared spinach to serve alongside -
or under - roasted or grilled meats or
fish..."
Makes 4 servings.
1 1/2 teaspoons unsalted butter
1 1/2 pounds spinach, stemmed, tough center
veins removed,
well washed, and dried
2 cloves garlic, peeled and crushed
Salt and freshly ground white pepper
Melt the butter in a large sauté pan or skillet over high heat.
Add the spinach, garlic, and salt and pepper to taste and toss until the spinach
is tender
but still bright green, about 5 minutes. Discard the garlic and drain off any liquid
remaining in the pan. Serve immediately.
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