Equipment
Ingredients
Main Ingredients
- 250 g fresh baby spinach, washed and thoroughly dried
- 50 g kalamata olives, pitted and halved
- 15 ml extra virgin olive oil
- 2 garlic, minced
- 1 g red chili flakes
- 1 g sea salt
Nutrition (per serving)
Method
Prepare your ingredients by halving the olives and mincing the garlic. Ensure the spinach is completely dry to prevent steaming instead of sautéing.
Heat the extra virgin olive oil in a large skillet over medium heat until it reaches approximately 180°C/350°F. Add the minced garlic and red chili flakes, and cook for 30 seconds until aromatic. Do not let the garlic brown.
Add the spinach to the skillet in handfuls. Use tongs to continuously toss the leaves in the fragrant oil. As one batch wilts and makes room, add the next.
Remove the skillet from the heat immediately once the last batch of spinach wilts. Stir in the halved black olives. Taste the dish and add a small pinch of sea salt only if needed.
Transfer the spinach and olives to a serving dish using tongs, leaving any excess liquid behind in the skillet. Serve immediately.
Chef's Notes
- Baby spinach releases a massive amount of water as it cooks. To maintain a vibrant green color and pleasant texture, rapid cooking over moderate-to-high heat is essential.
- Olives are heavily cured and naturally salty. Always wait to salt the dish until the very end, after the olives have been mixed in and you have tasted it.
- Residual heat will continue to cook the spinach even after you take it off the stove. Pull the pan from the heat a few seconds before it looks completely done.
- If you want to elevate this dish further, a squeeze of fresh lemon juice added off the heat will brighten the earthy flavors.
Storage
Refrigerator: 3 days — Store in an airtight container. The spinach will release water as it sits.
Reheating: Toss briefly in a hot skillet until just warmed through, or microwave for 60 seconds.
