SPINACH & GARLIC Wicked Good Salt
20 ounces baby spinach leaves
2 tablespoons EVOO
2 tablespoons chopped garlic (about 6 cloves)
1 ½ teaspoons Wicked Good Salt
¾ teaspoon fresh ground black pepper
1 tablespoon unsalted butter
Squeeze of lemon
1. Rinse the spinach well in cold water and spin in a salad spinner, leaving just a little water clinging to the leaves.
2. In a very large pot or Dutch oven, heat EVOO and sauté the garlic over medium heat for about one minute, but not until it’s browned. Add all the spinach, Wicked Good Salt and pepper to the pot, toss with the garlic and oil, cover and cook for 2 minutes.
3. Uncover the pot, turn heat on high and cook for another minute, stirring until all the spinach is wilted.
4. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter and a squeeze of lemon. Serve hot.