Spinaci (Spinach) alla Padella (Frying Pan)

Name: Spinaci (Spinach) alla Padella (Frying Pan)
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 1/2 tablespoons kosher salt; 4 (10-ounce) bags spinach, washed, big stems removed, or 12 cups raw, roughly torn mustard greens (about 2 pounds); About 1/4 cup extra-virgin olive oil; 2 tablespoons thinly sliced garlic; Kosher salt and freshly ground black pepper; Lemon wedges

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Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Ingredients

2 1/2 tablespoons kosher salt

4 (10-ounce) bags spinach, washed, big stems removed, or 12 cups raw, roughly torn mustard greens (about 2 pounds)

About 1/4 cup extra-virgin olive oil

2 tablespoons thinly sliced garlic

Kosher salt and freshly ground black pepper

Lemon wedges

Directions

Bring 1 gallon of water to boil in a large pot with 2 1/2 tablespoons kosher salt. Add the spinach, pushing it down into the water with a skimmer, and immediately remove it to a bowl of ice water.
Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water. Divide spinach into 4 sections and compress each into a ball (each ball will be about
1 cup and they can be wrapped in plastic and refrigerated for up to a day).
Cut each ball in half and then in half again to chop up the spinach.
Place 1/4 cup of the oil in a large skillet over high heat. Add the garlic to the pan and shake the pan often, for about 1 minute or until the garlic is lightly browned. Add the spinach and saute for 2 to 3 minutes. Season with salt and freshly ground pepper, to taste. It will seem dry. Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges.
Variations:
Try adding some chopped anchovy with the garlic.
For creamed spinach: substitute butter for half of the oil and add 1 cup of heavy whipping cream as you cook the spinach.