Today's excerpt from Diary of a Tuscan Chef is the recipe for Spinani Saltati, which is a delicious dish of sauteed spinach. While this may be a relatively simple recipe to make, it will provide your dinner table with the intricate flavors of Tuscany and be a wonderful addition to any meal.
Spinaci Saltati
Sauteed Spinach
If you can find tender, baby spinach, you can add it directly to the oil and garlic without precooking it.
Serves 6 - 8
4 pounds spinach, well washed, tough stems removed
6 tablespoons extra-virgin olive oil
4 cloves garlic, sliced
Salt and fresh ground black pepper, to taste
Place the spinach, with the water still clinging to its leaves, in a pot large enough to hold it. Cover and cook it over medium heat, stirring occasionally, until the spinach just wilts, about 7 to 8 minutes. Drain the spinach well in a colander, pressing out the excess water with the back of a spoon.
Heat the olive oil and garlic in a medium saute pan. When the garlic begins to color, after about 5 minutes, add the spinach and cook it briefly, about 2 minutes, adding salt and pepper.
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