Sauteed Sicilian Spinach
1 16 oz bag frozen cut leaf spinach ('cause I'm lazy)
1/4 c extra virgin olive oil (use your favorite flavor)
1/4 c salted butter (spinach will hold a LOT of fats!)
1/4 -1/2 t garlic salt (use a quality product, OR use 1/4 t fresh crushed garlic and 1/4 t salt)
Optional: 1/2 t anchovy paste (you will use less garlic salt if you use the paste)
Place the oil, anchovy paste, and butter in a serving bowl. Stir to combine. Zap in microwave oven until it is melted. Thaw the spinach. With your hands, grab a handful and lightly squeeze the spinach of excess water (save the juice just in case you squeeze too much!). Squeeze all the spinach, and put it in the bowl that has the butter. Stir to combine. Sprinkle with garlic salt (don't just dump it in one spot!) to taste; and stir it in.
Spinach should be juicy and wet, but not so wet that there is any excess liquid sitting in the bowl. Add the saved spinach juice a little at a time to achieve this level of wetness. Heat and eat!
Alternative directions: Dump all spinach into a large saute pan. Saute until excess liquid has evaporated. Stir in remaining ingredients.
| current weight: 157.0