I never liked spinach when I was young, because in the dark ages of my youth that usually meant it came from a can. Yuk! At some point I learned to love fresh spinach salads, like the kind they used to serve at F’s Steak House in downtown Evansville, Indiana. I’ll bet I am not the only one of my age that remembers F’s and their wonderful spinach salads.
When I got my first house I couldn’t wait to start a garden, and spinach was near the top of the list of things I wanted to grow. I’ve pretty much been growing it ever since. I still love it in salads, but I also like it simply sauteed in a little olive oil with some chopped garlic. I cook the spinach just long enough to wilt it, then turn off the heat.
I offer up this simple recipe to people who are looking for a quick, easy and healthy side dish. Fresh and tender spinach can be had year round these days in the grocery store, but the season for most homegrown spinach is spring – right about now in my part of the world.
Italian Spinach Print This Recipe
a Happy Acres original
1 lb chopped fresh spinach
1 tbsp olive oil
4 cloves sliced garlic
salt and pepper to taste
1. Peel garlic cloves and slice thinly. Coarsely chop spinach.
2. Heat olive oil in large skillet or stir-fry pan. Add garlic and cook until garlic is fragrant, about 30 seconds. Add spinach, cook until just wilted (about 1 minute).
3. Season with salt and pepper to taste. Serve immediately.
Nutrition (per serving): 60 calories, 34 calories from fat, 3.8g total fat, 0mg cholesterol, 90.2mg sodium, 644.8mg potassium, 5.1g carbohydrates, 2.6g fiber, <1g sugar, 3.4g protein, 117.7mg calcium, <1g saturated fat.