GARLICKY SAUTÉED
SPINACH
This is just about the fastest vegetable side dish you can
throw together. It’s got four ingredients (six if you want
to be a stickler and count the salt and pepper), and it quite
literally cooks in five minutes. Because spinach is so moist,
there’s no need to add any liquid to the pan—it releases
plenty on its own as it wilts. I’d love to be able to tell you
that I’ve got some sort of magic food-sciencey trick that’ll
make your sautéed spinach much better than anyone
else’s, but this is a case where the traditional method is so
quick, easy, and perfect that I can’t find a single fault in
its process or its end result.
NOTE: This recipe will work equally well with trimmed
Swiss chard or young kale leaves (just cut out the thicker
portions of the stems). Do not use baby spinach—it will
become too wet while cooking.