In Italy, again, vegetables are considered like salad: side dishes. It’s funny how much more consideration is given to the starch, the bread, the pasta, and the meat. Salads and greens in general are just there on the table because your mama told you so. Obviously you can get to appreciate it the way we prepare these vegetables (this can be used for all kinds of other vegetables). This is the best way to blanch vegetables before hand and have them ready for dinner while still keeping the vitamins, nutrients, and especially the crunch!
Serves: 4 / Prep time: 5 minutes / Cook time: 10 minutes
- Kosher salt
- 3 large bunches spinach, washed and trimmed
- 3 cloves garlic, chopped
- Extra-virgin olive oil, for sauteing and serving
- Freshly ground black pepper
1Bring a large pot of salted water to a boil.
2Cut the thickest stems off the greens and rinse the leaves well in the sink using lots of fresh water.
3Add the spinach in the water and blanch them, stirring continuously for about 1 minute, then strain them and rinse immediately with cold water so they stop cooking.
4When the greens are cool enough to handle, squeeze all the water out of them and lay them on a cutting board where you’ll randomly chop them in big sections.
5In a large pan, over a medium-high heat, quickly saute the garlic in a couple of tablespoons olive oil, then add the greens. Quickly toss around the greens, adding a sprinkle more olive oil, if needed.
6Season with salt and pepper to taste, and serve it up!