This is a 'put your hand on your tummy and rub to show it's yummy' recipe. ;-)
Heat a large pot over high heat until hot. Add the olive oil. Add the garlic and cook for a few seconds until it is golden. Add half of the greens and toss well in the garlic oil with tongs.
Add the remaining greens and toss until the greens wilt evenly. When wilted, season with salt and pepper to taste. Continue cooking over high heat, tossing often, until the excess liquid evaporates.
Transfer greens to a bowl and allow to them cool to room temperature and season to taste with vinegar. Serve at room temperature. The greens are also tasty served cold and will keep well in the refrigerator for a couple of days.
By Deeli from Richland, WA
It's easy and delicious to add vitamin rich spinach to homemade pasta. This is a page about making spinach pasta noodles.
Although the texture of canned spinach differs greatly from fresh, there are still many uses for it in recipes. This page contains recipes using canned spinach.
