Sauteed Spinach with Garlic and Olive Oil
Spinaci Saltati all’ Aglio e Olio
Spinach was supposedly the favourite vegetable of Catherine de’ Medici. Dishes served on a bed of spinach are known as “Florentine”, reflecting Catherine’s birth in Florence. (Source: Wikipedia)
According to Licensed Functional Medicine Nutritionist and Gentle Yogis community member, Holly Niles, spinach is a rock star of nutrients including Vitamin A, C and E with iron, calcium, and magnesium on the short list. That profile offers support to the immune system as well as your bones and its potassium helps protect against high blood pressure.
This green vegetable dish is one of our favorites. We make it in one pound batches and savor regularly for breakfast with roasted roots and scrambled eggs as well as with any dinner. We have been wowed by it in Tuscany, especially dining at Trattoria ZaZa, a popular historic restaurant in the bustling Piazza del Mercato Centrale in the heart of Florence. We go there every year when we stay in Florence before or after our nearly annual Gentle Yoga in Tuscany retreat. Relatively easy and quick to prepare, it will fill your home with intoxicating aromas of sizzling garlic.
You can substitute any of your other favorites greens like varieties of kale or mustard greens. You can add a bunch of watercress to any of these sautéed greens dishes.
- 20 cloves of garlic
- 1lb. baby spinach
- ½ cup Extra Virgin Olive Oil
- 13” cast iron skillet and cover
- Cutting board
- Chef’s knife
- Chop garlic cloves.
- Heat olive oil on low-medium flame until heat vapors begin to rise.
- Add garlic to oil.
- Spread garlic evenly in pan.
- Turn heat to low.
- Cook 1 – 2 minutes.