Wash the spinach under cold running water and pat the leaves dry with paper towels. With a sharp knife, trim off and discard the stems and set the leaves aside.
In a heavy 3 to 4 quart saucepan, heat the oil over moderate heat until a light haze forms about it. Drop in the onions and garlic and, stirring frequently, cook for about 5 minutes until they are soft and transparent but not brown. Watch the onions carefully for any sign of burning and regulate the heat accordingly.
Add the spinach and salt to the pan and, stirring and turning the leaves about constantly, cook over moderate heat for 2 minutes, or until the spinach is tender. Serve at once from a heated platter or bowl. Serves 2 to 4.
Instructions
Wash the spinach under cold running water and pat the leaves dry with paper towels. With a sharp knife, trim off and discard the stems and set the leaves aside.
In a heavy 3 to 4 quart saucepan, heat the oil over moderate heat until a light haze forms about it. Drop in the onions and garlic and, stirring frequently, cook for about 5 minutes until they are soft and transparent but not brown. Watch the onions carefully for any sign of burning and regulate the heat accordingly.
Add the spinach and salt to the pan and, stirring and turning the leaves about constantly, cook over moderate heat for 2 minutes, or until the spinach is tender. Serve at once from a heated platter or bowl. Serves 2 to 4.
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