Spinach with Garlic Chips and Pepper Flakes for Two

Published April 24, 2007.

Why this recipe works:

We investigated blanching, steaming, microwaving, and wilting when developing a great spinach recipe, and we agreed that wilting was the most straightforward method. To wilt the leaves in our spinach recipe, we placed them, still a little damp from washing, into a pot with a small amount of… read more

We investigated blanching, steaming, microwaving, and wilting when developing a great spinach recipe, and we agreed that wilting was the most straightforward method. To wilt the leaves in our spinach recipe, we placed them, still a little damp from washing, into a pot with a small amount of hot fat over medium-high heat and covered the pot. The water clinging to the leaves was all that was required to cook them, breaking down the huge volume of raw leaves to a manageable quantity of cooked spinach in just three to five minutes.

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Serves 2

Do not heat the oil before adding the garlic; heating them together over gentle heat helps reduce the risk of burnt, bitter garlic.

Ingredients

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