For being so simple, this dish can be a bit complicated to come to on your own. How much butter? How much garlic? How long to sauté? Anything else? Huh? What’s my favorite color? Blue–no, no, yellow! W h The key is to sauté the garlic just long enough, so the flavor is release, but it’s not yet getting brown. You could use olive oil, but why? Butter is so delightful here, and is the traditional sauté fat. Serves 2 Ingredients 1 bag fresh spinach (the smallish bag in the refrigerated section)1 tablespoon butter4 cloves garlic, chopped Directions Melt butter over medium heat. Add garlic and sauté for 1 minutes, stirring constantly. Add spinach and quickly sauté with a wooden spoon. As spinach begins to welt, fold cooked spinach over itself, so that un-wilted leaves get a chance with the skillet. After about two minutes, the spinach should be properly wilted. Sprinkle with salt to taste and serve.
