Recipe by Danni
"All the green flavor you love with tasty garlicky goodness."
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garlic, thinly sliced
2 (10 ounce) bags
I just made this for dinner this evening. I have been making it for years. I find it easier to use the refrigerated minced garlic because I always keep a jar in the fridge. I just toss some in the skillet and saulte it in the butter and some olive oil then add the spinach. When the garlic gets a tad brown, it is crunchy and yummy.
Good but nothing special...
This was very tasty. I added red pepper flakes and reduced fat feta after it was cooked. Thank you for sharing!
Very nice - simple, straight forward flavors. The only change I made was a personal preference, to mince the garlic.
I love this and have been making it for years. It's a great way to add spinach to your diet. The only thing I do that's different is add some onion to the butter since we really love the flavor it adds.
I've had this since I was a kid. I use a splash of balsamic vinegar instead of the lemon juice. I use this same method for beet greens too.
My family has cooked this for yrs. Spinach cooked sepeate, crushed garlic, no salt. Any leftovers go into a pasta & white clam sauce dinner. For people who love their greens, sauce is good with chopped kale, beet tops & whatever. Fast easy & yummy.
We get this dish at a very expensive place we go to on special occasions. Thought I'd see if this was it. Hubby took one bite and said "Wow, this is just like Eddie's!" Love it, we'll be eating alot more of this! UPDATE: I have used frozen spinach, you just have to drain it really well. Fresh is better of course.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 31
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