Spinaci Rosolati Recipe

Spinach and aromatics

1. 1

   Prepare ingredients

   Rinse the baby spinach in cold water and spin or pat dry thoroughly. Peel and thinly slice the garlic cloves. Measure out oil, salt, pepper and any optional ingredients (red pepper flakes, lemon juice, grated cheese).

2. 2

   Heat the oil and garlic

   Place a large skillet over medium heat and add the extra-virgin olive oil. When the oil shimmers (about 1 minute), add the sliced garlic. Sauté the garlic, stirring constantly, for 30–60 seconds until fragrant and just beginning to turn golden at the edges. Be careful not to burn the garlic.

3. 3

   Add spinach

   Add about half of the baby spinach to the pan and toss with the garlic and oil until it begins to wilt (about 30 seconds). Add the remaining spinach in two more additions, tossing or stirring after each addition until just wilted but still bright green, 1–2 minutes total.

4. 4

   Season and finish

   Season with kosher salt and freshly ground black pepper. If using, sprinkle in red pepper flakes and stir to combine. Remove from heat, then add the lemon juice (if using) and toss. Transfer to a serving dish and, if desired, sprinkle with grated Parmigiano-Reggiano.

5. 5

   Serve immediately while warm as a side dish or atop grilled proteins. Leftovers can be cooled and refrigerated in an airtight container for up to 2 days; reheat gently to avoid overcooking.