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Spinaci Saltati

Serves 4 to 6 Side vegetarian, Sides

Spinaci Saltati

Spinaci Saltati, a humble yet vibrant dish, hails from the heart of Tuscany, where the simplest ingredients transform into something memorable. This version captures the essence of Tuscan cooking — an approach that embraces the abundance of good olive oil and the intuitive touch of a seasoned cook. It's a dish that graces the table without fanfare, often accompanying a hearty main course or adding a green note to a spread of antipasti.

The taste of Spinaci Saltati is a bold statement of simplicity, where the tender spinach leaves absorb the warm embrace of garlic and a whisper of red pepper flakes. The olive oil binds it all together, creating a silky texture that dances on the palate. Each bite offers a balance of earthiness and spice, seasoned to perfection with fine sea salt and freshly cracked black pepper, celebrating the honest flavors of its ingredients.

Ingredients

  • 800 gbaby spinach
  • 3 clovesgarlic — sliced
  • 4 tbspextra virgin olive oil
  • 1 pinchred pepper flakes
  • to tastefine sea salt and black pepper

Method

  1. Begin by peeling and slicing 3 cloves of garlic thinly. This ensures that the garlic will cook evenly and infuse the oil with its flavor without burning.
  2. In a large sauté pan, pour in 4 tablespoons of extra virgin olive oil and set the heat to medium-low. Add the sliced garlic to the pan, stirring occasionally. Cook until the garlic becomes fragrant and turns a light golden color, which should take about 2-3 minutes. Be careful not to let it brown too much, as this can make it bitter.
  3. Once the garlic is ready, add a pinch of red pepper flakes to the pan. Stir them into the oil and garlic mixture to release their heat and flavor. This step will give the dish a subtle kick, balancing the sweetness of the garlic.
  4. Increase the heat to medium and add the 800 g of baby spinach to the pan. You may need to do this in batches if your pan is not large enough to hold all the spinach at once. Stir the spinach frequently, allowing it to wilt evenly and absorb the flavors of the garlic and oil.
  5. Continue cooking the spinach until it is fully wilted and tender, with a vibrant green color. This should take about 4-5 minutes. The spinach should be soft but not mushy, retaining a slight bite.
  6. Season the wilted spinach with fine sea salt and black pepper to taste. Toss everything together to ensure the seasoning is evenly distributed throughout the dish.
  7. Serve the Spinaci Saltati warm, as a side dish to accompany your main course. The simplicity and freshness of the spinach, enhanced by the garlic and olive oil, make it a perfect complement to any meal.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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