Anna Maria’s Spinach with Butter and Parmigiano

This wonderfully simple recipe for spinach is delicious!

Here’s what you’ll need:

• Approximately 1 pound fresh spinach Note: Farm-fresh spinach is much better than pre-packaged. If you must buy pre-packaged, look for the thicker, curly-leaf variety, as it tends to have more flavor and a better texture when it is cooked.
• 2 Tablespoons butter
• 2 whole cloves garlic, peeled
• 1/3 – 1/2 cup parmigiano (grated)
• Sea salt to taste

In a colander, rinse the spinach with fresh water (even if it says “pre-washed”).
Place the still wet spinach in a large sautè pan, cover and cook over medium/low (tossing frequently) until it is completely wilted – about 3-4 minutes. Do not overcook!

Return spinach to the colander, and toss a bit, allowing all the remaining water to drain.

Meanwhile, place the butter in the same pan, along with the whole cloves of garlic, and reduce heat to low. Simmer the garlic in the butter for approximately 2-3 minutes, and then remove the cloves and discard.

Add the drained spinach, grated parmigiano and a pinch of sea salt (to taste), then simmer, stirring gently, for about 1 minute.

Serve warm.