This is my own recipe, based on a dish I had at Francesca's on Taylor in Chicago - Spinach Aglio e Olio. This is, by the way, a great restaurant. It's casual and inexpensive, but the food is phenomenal. We appreciated that we could also feel comfortable bringing kids - it's wonderful to have restaurants that welcome kids but are not geared toward kids, if you know what I mean. That said, it's also wonderful to have restaurants that aren't so kid-friendly too, for those date nights. If you know what I mean...
5 ounces of baby spinach
1-2 tablespoons of extra virgin olive oil
3 large cloves of garlic, minced
pinch of crushed red pepper
kosher salt (or other coarse salt) and freshly ground pepper, to taste
Heat oil in a large sauté pan. Add garlic and sauté for several minutes to release the flavor but do not brown the garlic. Add the spinach and quickly toss to coat with oil. Turn off heat and continue to toss spinach until only slightly wilted. Serve. Serves about 3 adults or 2 adults and two reluctant children.
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