Savoy spinach has a slightly more robust flavor than the flat kind, is well suited to cooking. However, the folds mean you need to be more attentive to washing it. Not a big deal really. Just use a large bowl to swish the leaves around in, then lift them from the water into a colander. Repeat as needed. To check that, look at the bottom of the rinse bowl for dirt, and bite a piece. That should let you know.
INGREDIENTS:
1 bunch spinach, stems removed and washed thoroughly 1 small onion, diced finely 1 teaspoon fresh thyme, minced 2-3 large cloves of garlic, minced Light flavored olive oil as needed 2-3 tablespoons fresh lemon juice, preferably Meyer 1-2 tablespoons unsalted butter Salt and pepper to taste
METHOD:
Heat a 10-inch sauté pan over medium-low heat. When hot, film liberally with oil and wait for it to heat up. Add the onions and thyme, and toss to coat with the oil. Cook, tossing every few minutes, until very soft, but not colored.
Add the garlic and stir to combine. Cook until garlic is softened and aromatic, but don’t let it color. Lower the heat to low.
Add the butter and when it stops foaming add the spinach, turning with tongs to coat with the butter. Cook gently to just wilt the spinach. When it is ready, drizzle with the lemon juice, and toss to combine all the ingredients. Serve hot.
Serves: 4
Source: Chef Andrew E Cohen
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