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
Check out these recipes.
Wonderful dish to share with friends and family. They will keep going back for more!
Try this nutritious main dish casserole that is easy to put together.
Beat eggs and add all ingredients. Cover with foil and refrigerate overnight. Uncover and put in 8 inch baking dish. Bake at 325 degrees F for 40-50 minutes. Cool 10 minutes.
Preheat oven to 325 degrees. Cook spinach according to directions. Drain. Combine all ingredients, mixing well.
This page contains the following solutions.
If a recipe calls for frozen spinach with the water squeezed out, I have a great and easy way to do this. No more do you need to waste valuable paper towels and make a mess. I use my potato ricer.
Did you know you can stir in a 10 oz. package of frozen creamed spinach into a box of hamburger helper, especially the cheese flavors and even the kids will eat it? I HATE spinach and it was wonderful! By Sandra G.
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.