Sautéed Lemon and Garlic Spinach

Ingredients

• 3/4 cup extra-virgin olive oil
• 10 garlic cloves, thickly sliced lengthwise
• Kosher salt
• Thick strips of zest from 1 lemon
• 8 ounces spinach, cleaned, thick stems discarded
• Freshly ground pepper

Instructions

1. Start a large pot of salted water on the stove. While the water is coming to a boil, continue with the next steps.
2. In a small saucepan, stir together the olive oil, garlic and 1 teaspoon of salt.
3. Stir in the lemon zest.
4. Bring the oil to a gentle simmer over low heat and cook until the garlic begins to brown slightly, about 15 minutes.
5. Once your water is boiling, cook the spinach until bright green, 15 seconds.
6. Using tongs, transfer the spinach to a bowl of ice water and let cool for 10 seconds.
7. Drain the spinach in a colander, pressing down to remove all the water. Pat dry with paper towels.
8. Heat a large skillet on medium-high.
9. Add the spinach, increase to high heat and cook until beginning to sizzle.
10. Add the garlic oil and toss until the spinach is hot, about 2 minutes.
11. Transfer the spinach and reserved garlic to a colander set over a bowl to drain.
12. Mound the spinach on a platter, season with salt and pepper and serve.