Seared Spinach

  • 1 bunch spinach or other “light” green – chard and arugula work well.
  • 1 tbsp butter or other cooking oil
  • salt and pepper to taste
  • 2 or more cloves of garlic, finely chopped
  • 2 to 3 tablespoons lemon juice

Heat butter (or cooking oil) to almost the “smoke point” in a large sauté pan. You want the pan VERY hot, almost uncomfortably so.

Add the chopped and cleaned greens to the pan, stirring quickly and cooking until they start to wilt – NO MORE than a couple minutes. Add garlic, salt, pepper and lemon juice, cooking an additional minute or so until greens are done. All told, it should take less than 5 minutes to cook greens after your pan is fully heated.

Serve immediately.