Food Recipes Side Dishes Vegetable Side Dishes Sautéed Spinach with Lemon-and-Garlic Olive Oil 5.0 (2) 2 Reviews "In every little restaurant in Umbria, there are sautéed greens on the menu," says star chef Nancy Silverton. Here, she blanches spinach, then sautés it in garlic-spiked oil until all the leaves are thoroughly coated. By Nancy Silverton Nancy Silverton Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go, chi SPACCA, Pizzette and The Barish in Los Angeles. Food & Wine's Editorial Guidelines Updated on January 1, 2015 Save Rate PRINT Share Close Photo: © John Kernick Active Time: 30 mins Total Time: 1 hr 35 mins Yield: 4 to 6 Cook Mode (Keep screen awake) Ingredients 3/4 cup extra-virgin olive oil 10 garlic cloves, thickly sliced lengthwise 2 dried chiles de árbol, broken in half Kosher salt Thick strips of zest from 1 lemon 2 1/2 pounds spinach, cleaned, thick stems discarded Freshly ground pepper Directions In a small saucepan, stir together the olive oil, garlic, chiles and 1 teaspoon of salt. Stir in the lemon zest. Bring the oil to a gentle simmer over low heat and cook until the garlic begins to brown slightly, about 15 minutes. Remove from the heat and let the oil infuse for 1 hour. Discard the chiles and lemon zest and reserve the garlic. Meanwhile, in a large pot of salted boiling water, cook the spinach until bright green, 15 seconds. Using tongs, transfer the spinach to a bowl of ice water and let cool for 10 seconds. Drain the spinach in a colander, pressing down to remove all the water. Pat dry with paper towels. Heat a large skillet. Add the spinach and cook over moderately high heat until beginning to sizzle. Add the garlic oil and toss until the spinach is hot, about 2 minutes. Transfer the spinach and reserved garlic to a colander set over a bowl to drain. Mound the spinach on a platter, season with salt and pepper and serve. Originally appeared: January 2015 Rate It Print