I bought the big bag of spinach at the local big box store today. I reheated the leftover beef roast from the other night along with some steamed then fried red potatoes for dinner tonight. One of the things I do to vary the idea of “leftovers” is to vary the side dishes rather than repeat the same dang dinner a few nights later. So earlier we’d had roast, rice, and carrots. Tonight we had roast, red potatoes, and sauteed spinach.
Sauteed Spinach
Ingredients
- 1 pound spinach I guess
- 1/4 cup or less of olive oil
- 2 cloves garlic, minced
- red pepper flakes
- juice of one lemon
- salt to taste
Instructions
- Rinse the spinach and then cook it over medium heat, covered for a minute or so, until wilted.
- Drain and squeeze dry.
- Heat the oil in the same pan and add the garlic and cook a minute. Add the spinach, red pepper flakes, lemon juice, and salt. Stir periodically until blended and the spinach is cooked.
You can also do this without the oil. The bare but damp leaves will steam perfectly. It’s a staple here.