Vegetables: Garlic Spinach 03 by Recipe Cottage

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	Garlic Spinach 03

		SPINACH WILTED IN GARLIC OIL 1-2 tablespoons olive Oil 2-3 garlic cloves sliced or chopped) 2 bunches fresh spinach leaves thoroughly cleaned salt and pepper to taste In a large unheated skillet, add the olive oil and garlic. Turn the heat to medium or medium low. The garlic should cook slowly and only long enough to infuse the oil with its flavor not add any color to the garlic. This should only take a few minutes. As soon as the garlic is ready, put all the spinach into the skillet and reduce the heat to a low setting. Stir the spinach leaves a few times. The volume of spinach will begin reducing as the leaves begin to wilt. You can either cover the pan for a few minutes and stir occasionally or continue cooking the spinach uncovered until all the leaves are thoroughly wilted. Add salt and pepper to taste, stir once more and serve. CREAMED SPINACH WITH ROASTED RED PEPPERS spinach wilted in garlic oil (recipe above) 1 small jar (6oz.) chopped roasted sweet red peppers, drained 1/2 cup creme fraiche Cook spinach as directed in the Spinach Wilted in Garlic Oil recipe above. Pour the cooked spinach into a colander or sieve. Gently press the spinach to remove enough liquid so the spinach is still moist but not dripping and return the spinach to the pan. Turn the heat to medium, stir in the chopped roasted red peppers, stir in the creme fraiche and heat just until warmed but not boiling.