THE MONK'S SPINACH
This recipe owes its name to its poor and humble ingredients. To tell the truth, I don't know if it is traditionally prepared in monasteries, but I like the name, especially since it is quick to prepare and costs little at the market. The recipe calls for spinach, but it is equally successful with other greens such as chard, escarole, and broccoli.
INGREDIENTS
4 pounds spinach
4 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
Salt
Freshly ground black pepper
Additional extra-virgin olive oil (optional)
Pick over the spinach, trim away all the tough stems, and wash it well. Place the spinach in a large pot or skillet over high heat, cover, and let it steam quickly in the water that is clinging to the leaves. Drain well, refresh under cold water, and pat dry with paper towels to absorb as much excess moisture as possible.
Heat the oil in a large shallow skillet; add the garlic and cook it over medium heat until
it is lightly browned. Add the spinach and let it cook for a few minutes, turning it with a wooden spoon to absorb the flavors, then add salt and pepper to taste. A thin ribbon of your best olive oil can be added to each serving at the table.
FOR 1: TO 6 SERVINGS