Garlic Sautéed Spinach

3 (8 oz. bags) of baby spinach leaves (Little Salad Bar/Aldi's)
2 tablespoons Bertolli Classico Olive Oil
6 garlic cloves, minced finely
1-1/2 teaspoons table salt
3/4 teaspoon black pepper
1 tablespoon Land O Lakes light butter w/ canola oil

1. Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
2. In a very large pot or Dutch oven, heat the olive oil & sauté the garlic over medium heat for about 1 minute or until you start to smell it, but not until it’s browned. Add all the spinach, kosher salt & black pepper to the pot, toss it with the garlic & oil; cover the pot & cook it for 2 minutes.
3. Uncover the pot, turn the heat on high & cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, put the spinach into a large serving bowl & top with 1 tablespoon butter. Serve hot, with a lemon wedge (which is not calculated into recipe).

Serving Size: 19-1/2 servings; 1/2 cup portions

Number of Servings: 19.5

Recipe submitted by SparkPeople user DEZIDEZIGNS3.