Sautéed Spinach with Garlic Chips
You always gotta eat your greens! And it’s easy with this recipe from Ghetto Gastro, a New York–based collective of chefs and food enthusiasts formed in 2012, with deep ties to the Bronx. Its members include Jon Gray, Lester Walker and Pierre Serrao. Here, spinach gets a flavor boost from crispy garlic chips, made with a simple, straightforward shallow fry.
Ingredients:
- 1/2 cup (4 fl. oz./125 ml) avocado or other high-heat oil
- 6 large garlic cloves, peeled and very thinly sliced
- 2 Tbs. extra-virgin olive oil
- 1 lb. (500 g) baby spinach
- Sea salt and freshly ground pepper
- Flaky salt
Directions:
Line a plate with a paper towel. In a 12-inch (30-cm) high-sided skillet over medium-high heat, warm the avocado oil. Reduce the heat to medium-low and add the garlic, using a spatula to spread them in an even layer. Cook, stirring frequently, until the garlic is sizzling and turning light golden brown, about 2 minutes. Transfer the garlic to the paper towel–lined plate just before they turn deeply golden, as the garlic will continue to cook after removing it from the oil. Discard the oil.
In the same pan over medium-high heat, warm the olive oil.Add the spinach and using tongs, gently rotate the spinach around the pan. Cook until all of the leaves have reduced, about 5 minutes. Season with sea salt and pepper, to taste, then sprinkle with the garlic chips and flaky sea salt. Serves 4.
Recipe courtesy of Ghetto Gastro
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