Garlic Lemon Spinach
Do you know the benefits of blanching your spinach? Find out with food blogger Marc Matsumoto's garlic lemon spinach recipe from the Fresh Tastes blog.
- 250 grams (9 ounces) spinach
- 1 tablespoon extra virgin olive oil
- 12 grams garlic (2 large cloves)
- 1/4 teaspoon salt
- black pepper (to taste)
- 1/2 lemon
- Wash the spinach in a large bowl of water allowing sand and grit to settle at the bottom of the bowl. Pay particular attention to where the stem meets the roots. Dump the water and repeat until there is no more sediment settling to the bottom.
- Bring a large pot of water to a rolling boil. Add the spinach stems first and then push the leaves down to submerge them in the water. Blanch until the stems are no longer rigid (about 40 seconds) and then drain the spinach and dump into a bowl of cold water to stop the cooking immediately.
- Retrieve the spinach by the roots and then squeeze as much water out of it as you can using your hands. Cut the spinach into 2-inch lengths.
- Smash the garlic with the flat side of the knife applying pressure with the palm of your hand and then chop into rough pieces.
- Heat a frying pan until hot. Add the oil and garlic and saute until the garlic is just starting to brown around the edges.
- Add the spinach and sprinkle with the salt and pepper. Stir to break up the clumps of spinach and coat evenly with oil and then squeeze the lemon juice over the spinach. Serve immediately.