From America's Test Kitchen Season 7: Sunday Roast Chicken and Stuffing
Overcooked spinach, bitter burnt garlic, and pallid lemon flavor are all too often the hallmarks of this simple side dish. Instead, we sought tender sautéed spinach, seasoned with a perfect balance of garlic and lemon.
We preferred the hearty flavor and texture of curly-leaf spinach in this classic dish. We cooked the spinach in extra-virgin olive oil with slivered garlic (lightly browned in the pan before the spinach was added), which gave the spinach a sweet nuttiness. Once the spinach was cooked, we used tongs to squeeze the spinach in a colander over the sink to get rid of all the excess moisture. As for seasoning, a squeeze of lemon juice and some grated lemon zest, as well as a pinch of red pepper flakes gave the spinach some gentle heat. And finally, a drizzle of extra-virgin olive oil boosted the fruitiness of the dish.
Serves 4 as a side dish
The amount of spinach may seem excessive, but the spinach wilts considerably with cooking. We like to use a salad spinner to wash and dry the spinach. If you have kosher or coarsely ground sea salt on hand, use one for the final sprinkling just before serving. This spinach dish makes an excellent accompaniment to almost any main course from chicken and fish to steak and pork.