Sautéed Spinach Parmesan

Sautéed Spinach Parmesan

Ingredients:
1 lb Baby Spinach, cleaned
6-8 cloves Garlic, sliced length-wise thinly
2 Tbsp Olive Oil
1/2 Tbsp Crushed Red Pepper
Juice of 1 Lemon
6-8 Tbsp grated Parmesan, or equivalent shaved Parmesan
Salt and Pepper to Taste

Directions

• Heat the Oil in a large skillet on medium heat.
• Add the Crushed Red Pepper and Garlic, and saute for 30 seconds to let the oils infuse with the Olive Oil. Stir, and do not let it brown.
• Add the Baby Spinach with tongs.
• Let cook for 2 to 3 minutes, until it begins to wilt, using the tongs to stir so none burn.
• Squeeze the Juice of the Lemon over the Spinach, and toss.
• Plate the Spinach and top with the Parmesan.
• Keeping in mind, the Parmesan can be salty, season to taste.

Makes 4 Servings.

NOTE: I love sauteed spinach, but prefer to use Baby Spinach because it usually comes prepackaged, cleaned, and is easier to eat. I like mine Lemony, Garlicky, with a mix of Hot from the Crushed Red Pepper soothed by the nutty, salty Parmesan. This is also a very QUICK side dish to make, and can often be done with oil used for accompanying chicken dishes–so less mess!