// Fresh Sautéed Spinach

For the love of our greener greens-- spinach(!), and because we cannot live on fish and ice cream alone, unfortunately :), really?, yes really... for better balance. This healthy veggie add is super-delish, quick and easy to make thanks to my Aunt Beverley, who shared the simple steps decades ago. So, whenever our market has it well in season, a bunch or two, or three, is always a welcomed pick-up. I say two or three bunches when preparing for two or a larger family as one bunch literally steams down into one generous serving, especially if eliminating heavy carbs (flour-y/ starchy foods) with breakfast, lunch and/ or dinner. And good to know, sautéed spinach is pretty universal when it comes to all meals, so why not enjoy a generous serving of it with a favourite sit-down meal of the day. A little spring refresh in our tummies too. Music and more after the jump... Happy weekend. ~xx

Fresh spinach (leaves and stems) rinsed individually under cool running tap water.

♫ Melodic progressive house music from the work week...

Lumidelic - Through The Door (Original Mix)

Here's what you'll need (Serves 2 - 4):

2 large bunches fresh leafy spinach

4 cloves of garlic (crushed and minced)

1 stick of unsalted cold butter (cut into 5/6 smaller cubes)

1 - 2 generous pinches of fine sea salt

Top to bottom, left to right: 1. crushed and minced garlic, chopped spinach, 3. minced garlic sautéing in butter, and 4. chopped spinach added to pot with remaining cubes of unsalted butter.

Directions:

Gently rinse each spinach leaf and stem under low and cool running tap water and let sit in a large colander to drain any excess water for a few.

Chop the rinsed spinach (stems included) into large 2 1/2 - 3" pieces.

Heat a large enough pot on medium to high heat. Add a cube of butter, then minced garlic and sauté for a minute. Reduce heat to medium.

Add the chopped spinach leaves and stems to the pot, sprinkle with 1 - 2 pinches of fine sea salt, then add the remaining cubes of cold butter on top. Cover and let steam for 3 minutes. Reduce heat to medium-low and simmer for another 3 minutes. Off the heat.

Serve immediately using a slotted spoon (to drain any excess liquid).