I never liked spinach when I was young, because in the dark ages of my youth that usually meant it came from a can. Yuk! At some point I learned to love fresh spinach salads, like the kind they used to serve at F’s Steak House in downtown Evansville, Indiana. I’ll bet I am not the only one of my age that remembers F’s and their wonderful spinach salads.
When I got my first house I couldn’t wait to start a garden, and spinach was near the top of the list of things I wanted to grow. I’ve pretty much been growing it ever since. I still love it in salads, but I also like it simply sauteed in a little olive oil with some chopped garlic. I cook the spinach just long enough to wilt it, then turn off the heat.
I offer up this simple recipe to people who are looking for a quick, easy and healthy side dish. Fresh and tender spinach can be had year round these days in the grocery store, but the season for most homegrown spinach is spring – right about now in my part of the world.