Tender Greens, Quietly Transformed
There is something almost meditative about wilting spinach. You add it to the pan in what feels like an impossible abundance, and then — slowly, gently — it yields. It softens into itself, deepening in color, collapsing into something far more concentrated and alive than it appeared moments before. A little garlic, a thread of good olive oil, a lift of lemon at the end. This is the kind of side dish that asks almost nothing of you and gives back quietly, every time.
Ingredients
- 2 tablespoons Alessi Extra Virgin Olive Oil
- 2 tablespoons Alessi Garlic Puree
- 1/2 pounds baby spinach leaves
- 2 teaspoons Alessi Sea Salt
- Alessi Black Pepper
- 1/2s lemon, juiced and zested
Instructions
- Heat Alessi Extra Virgin Olive Oil in a large sauté pan and add Alessi Garlic Puree.
- Saute over medium heat for about 1 minute.
- Add spinach, salt and pepper and toss with olive oil and garlic until evenly coated.
- Cook until spinach is dark green and wilted and then add lemon juice and lemon zest.
