Spinaci (Spinach) alla Padella (Frying Pan)

Ingredients

• 2 tablespoons garlic thinly sliced
• 2.5 tablespoons kosher salt 
• 4 servings kosher salt and pepper black freshly ground
• 4 servings lemon wedges 
• 0.3 cup olive oil extra-virgin
• 40 ounce pkt spinach washed

Equipment

• bowl
• frying pan
• pot
• skimmer

Directions

1. Bring 1 gallon of water to boil in a large pot with 2 1/2 tablespoons kosher salt.
2. Add the spinach, pushing it down into the water with a skimmer, and immediately remove it to a bowl of ice water.
3. Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water. Divide spinach into 4 sections and compress each into a ball (each ball will be about
4. cup and they can be wrapped in plastic and refrigerated for up to a day).
5. Cut each ball in half and then in half again to chop up the spinach.
6. Place 1/4 cup of the oil in a large skillet over high heat.
7. Add the garlic to the pan and shake the pan often, for about 1 minute or until the garlic is lightly browned.
8. Add the spinach and saute for 2 to 3 minutes. Season with salt and freshly ground pepper, to taste. It will seem dry.
9. Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges.
10. Try adding some chopped anchovy with the garlic.
11. For creamed spinach: substitute butter for half of the oil and add 1 cup of heavy whipping cream as you cook the spinach.