Thursday, April 1, 2010

Sauteed baby spinach

Given that we ate leftovers of the recently posted “posole” recipe, I thought I would post our side dish, an extremely simple and extremely tasty version of sauteed baby spinach. We saute greens of various sorts frequently, in the case of stronger flavored ones I’ve taken to making them creamed.

This takes so little time that you can do it just minutes before sitting down to dinner.

Sauteed baby spinach
2 tsp olive oil
1 tbsp butter
10 oz. baby spinach, rinsed
salt and pepper to taste
granulated or powdered garlic to taste
2 tbsp orange juice
zest of ½ an orange (optional)

Using a large saute pan, heat the oil and butter until the butter has melted and the foam has subsided. Add the spinach to the pan. It will look like a huge amount, but will reduce to 2-4 portions (depending on your appetite).

Toss with tongs until the spinach is about half wilted. Season with salt, pepper and garlic. Add the orange juice. After 1 minute remove the pan from the heat, toss one more time and remove the pan from the heat and cover it. That’s it. Within a minute or 2 the spinach will be ready.

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