Greek Sautéed Spinach

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Spinach is such a healthy food, yet whenever I eat it, it seems indulgent. My favorite method is sautéed with garlic. But a few weeks ago I upped the ante with this Greek version. It was SO good I ate it probably 3 days in a row. I like it best served cold, but try it anyway you like. I can eat a whole small bag of spinach in one sitting as a meal because it wilts down so much, but if you choose to have it as a side dish you can play with portions.

Greek Sautéed Spinach:

-Extra virgin olive oil

-3 large garlic cloves, thinly sliced

-1 bag of baby spinach, about 12 oz, give or take a few ounces

-1/3rd cup feta cheese chunks

-fresh lemon, salt and pepper to taste

Heat olive oil in a wide pan. Add the sliced garlic and cook on medium/mediun low heat, taking care not to burn it- burnt garlic is bitter!

Add all the spinach at once, and it should slightly sizzle as it hits the pan. Cook, stirring often until wilted. (I like my spinach barely wilted, my hubby likes it super wilted.) Then add the feta right before finished, so it starts to soften and heat.

Using a slotted spoon, remove from pan (spinach releases a lot of water). Let cool. Again, you can serve hot, but I think it’s so delicious cold, or at room temp. Before serving, give a squeeze of fresh lemon, and sprinkle with salt and pepper. Careful- feta is already salty. Enjoy!

Tweak it:

-Serve with grilled chicken breast, and roasted baby reds.

-Top a pizza! First layer with marinara and shredded provolone. Add spinach mix. If you like, toss some Kalmata olives on top as well.

-Add crushed red pepper flakes, and cooked cold cheese tortillini for a yummy pasta salad.

 

 

 

 

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