There are two keys to successful sautéed spinach: wash the hell out of the raw leaves, and then cook the leaves with no additional water after washing. This will eliminate the fails that affect most spinach preps. Serves 4 as a side dish.
1 lb raw spinach (about 2 farmers-market bunches)
1 T olive oil, butter or a combination
2 garlic cloves, finely chopped
1 T lemon juice
Salt and pepper to taste
Method: wash the leaves in multiple changes of water, even if you purchase “pre-washed”. A salad spinner is really good for this. Heat the oil/butter in a deep saucepan and add the garlic; cook just a minute or two till it becomes fragrant. Add the spinach leaves, toss quickly to distribute the heat and oil, then cover and turn off the heat! In about 5 minutes the leaves will have wilted to serving consistency. Add lemon juice and salt and pepper to taste and serve as a side with a hearty meat like Pork Chops with Vinegar Peppers.