In fall, the kitchen gardens of Provence yield abundance crops of spinach, and the open markets are heaped with bright green spinach leaves.
1 1/2 tsp salt
6 bunches fresh spinach, rinsed and trimmed
1/4 cup olive oil
3 garlic cloves
1/2 tsp freshly ground pepper
juice of 1 lemon
Bring a large pot of water to a boil and add 1 tsp salt.
Add the spinach, pushing the leaves under the water with a wooden spoon. It may seem like the spinach won’t fit, but the leaves cooked down quickly. Cook for about 2 minutes, or until the leaves are wilted but still bright green.
Drain, then rinse the leaves under cold water. Squeeze them dry with your hands.
Heat the olive oil with the garlic in a skillet over medium heat. When it is hot, add the spinach, the remaining 1/2 tsp salt and the pepper.
Reduce the heat to low and cover for about a minute. Remove the cover and stir, then squeeze on the lemon juice.
Serves 6.
