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Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Spiced Garlic Spinach

Fill the bottom of a large skillet with olive oil, about 3 tablespoons or so. 
Add a tablespoon of minced garlic,
1/4 to 1/2 teaspoon red pepper flakes, and sauté just until fragrant.
Add lots of fresh spinach, 2 bags, 10 oz each, will do it.
Toss with tongs until wilted and season with salt.
You’ll be surprised that your yield with all this fresh spinach will be a couple of cups.  This makes a great bed for sautéed poultry, seafood, or as a side dish.

More recipes, etc. on Rita's web site: www.abouteating.com  

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