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Roasted Garlic Spinach
Makes 4 Servings
*12 cloves garlic, roasted and peeled
*3 tbls. aged sherry vinegar
*1/2 cup pure olive oil
*Salt and freshly ground pepper
*1 lb. spinach, washed and still damp
1Place 6 cloves of the garlic and the sherry vinegar in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified and season with salt and pepper to taste.
2Heat a large saute pan over high heat, add the spinach and cook until just wilted. Add 1/4 cup of the vinaigrette and the remaining whole cloves of roasted garlic and cook for 1 minute, season with salt and pepper to taste. Transfer the spinach to a platter and drizzle with more of the vinaigrette.
  • Serve with Spanish Spiced Pan Roasted Chicken with Parsley-Mint Sauce and Crushed Lemon Fingerling Potatoes. See Recipe Index.

Chef Bobby Flay, Bolo Restaurant, New York, New York