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Garlic Spinach with Croutons

From A Grandfather’s Lessons; In the Kitchen with Shorey

by Jacques Pepin

Serves 2

I decided to show Shorey how to make this dish using garlic for flavor and croutons for a nice finishing texture. Baby spinach is the best choice for this, since it comes cleaned and ready to use. A 10-ounce container of spinach will seem like a lot, but as it cooks, it wilts to a small volume. First we pile the spinach in a skillet (not aluminum) with a lid, add a bit of water to start the steaming process, and cook the spinach covered for a few minutes, until wilted. Then we add garlic, peanut oil, salt, and pepper and cook the spinach uncovered for another couple of minutes, until there is no more moisture in the pan and the garlic cooks in the olive oil.

For the croutons, cubes of white bread are tossed with 2 teaspoons of peanut oil and browned in the oven for 8 to 10 minutes, until crispy. They are sprinkled on top of the spinach at the table.

Croutons

1 slice white sandwich bread (about 1 ounce), crusts removed

2 teaspoons peanut or olive oil

Spinach

One 10-ounce container ready-to-use baby spinach

3 tablespoons water

2 tablespoons peanut or olive oil

1 tablespoon finely chopped garlic

1/8 teaspoon salt

¼ teaspoon freshly ground black pepper

FOR THE CROUTONS: Heat the oven to 400 degrees.

Cut the bread into ½-inch cubes and place them on a baking sheet lined with aluminum foil. Sprinkle the oil on top and toss the croutons to moisten them with the oil, then spread them evenly on the baking sheet.

Bake the croutons until brown and crispy, 8 to 10 minutes. Set aside.

FOR THE SPINACH: Pile the spinach into a skillet, preferably stainless steel, add the water, cover, and cook over high heat until the spinach has wilted and is soft, about 2 minutes. Uncover, add the oil, garlic, salt, and pepper, and cook, uncovered, stirring occasionally, until the water is completely gone and the garlic is frying in the oil, 2 to 3 minutes.

Divide among individual plates and sprinkle the croutons on top of the spinach at the table.