Serves 4
There is no simpler way to prepare spinach.
And sometimes I think there’s no yummier way either.
12 oz baby spinach, stems plucked off
kosher salt & freshly ground black pepper, to taste
1 Tbl extra-virgin olive oil
1 Tbl lemon juice (which is a bit traditional) or lime juice (which is a nice twist)
Place a large sauté pan over medium-high heat. Add the spinach leaves. Season with a good pinch of salt and a few good grinds of pepper. Drizzle with the olive oil and citrus juice. Using tongs, continuously turn the spinach over in the pan, bringing the already wilted spinach to the top, and the fresh, unwilled spinach to the bottom. Continue until all of the spinach is wilted and tender. Serve hot.
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