The best spinach I ever had was in Florence. It was sauteed, I believe, in garlic. We're not going to Florence this time, but any suggestions on restaurants that serve great spinach in Rome, Sorrento, Capri or Venice? The more garlic, the better!

You can do it yourself even!

The key is high quality spinach usually baby leaf that has been washed very thoroughly so no grit remains. Soften the garlic in the butter, throw in the spinach, stir and within a minute it is ready for the table. You can cut down on the garlic, add a little cream and nutmeg to finish. Or some crushed whole roasted almonds, and a dash of amaretto, again finished with cream for a richer dish.

I would soften the garlic with olive oil instead of butter. And I'd skip the cream, which I often find makes foods very hard to digest and softens the pure flavor too much. But then my way of cooking tends to be more southern Italian country that northern Italian fancy.

I cook my spinach the same way cmt..

I saute the garlic in very good olive oil then add the spinach and don't overcook, just when it wilts add a little salt, flip it into a bowl and sprinkle with a little parmesan.

Add grated lemon zest and kosher salt to the olive oil and garlic. I find that baby spinach is too delicate to withstand sauteeing.

yummy, my mom born in Italy bought farm spinach and added olive oil and garlic

the italian way of preparing spinach is:

sauté whole garlic cloves in olive oil until they are golden brown and then remove them from the pan and discard. place the spinach with a little bit of water left on it after you've washed it in the pan. sauté the spinach a bit and then put a lid on the spinach and steam it a bit just until it is wilted. then remove the lid and sauté until the remainder of the water evaporates!

that is the italian way. simple and delicious!

I agree that the baby spinach is too delicate for this. Giant spinach works better.
Or do arugula instead and now you're really talking!!

I just don't think it's possible to duplicate that wonderful earthy taste unless the spinach is grown in Italian soil.

Also try sauteing escarole or chard the same way. The slightly bitter flavor is a wonderful accompaniment to a broiled fish or chicken.

I am dieting so I will be able to enjoy this year's journey and you guys are making me hungry.

All this is making me want to try every one of these recipes!

Any thoughts on restaurants that serve great spinach?

When it's in season, you can find this type of spinach everywhere in most restaurants.

I am happy to hear that I can do this with the baby arugala that I have ..

I was told that you saute the garlic, add red pepper flakes, then the spinach..when it is wilted it is done.

Scarlett, I think I spend half my waking hours jotting down Patrick's hints and suggestions! Thank you Patrick!

Ooops. Like the spinach, arugula works better sauteed when it is big and older too. But at least I think the baby arugula will still have more flavor than the baby spinach.

Regarding the comment about needing it to be grown in Italian soil to get that earthy taste. . . the point is you should be washing it first!! LOL.

Ok, now I'm starving...for both spinach and Italy!

Scarlett, good thing you have baby arugula. Teenage arugula can be quite rebellious.

LOL capo- the baby arugala behaved quite well, sauteed to perfection, with chicken antiboise and mashed potatoes.
Thanks for this thread, I was inspired!

It seems we have a lot of good cooks in Fodors.....good for...US....

I would guess that the masters in preparing spinach are the Florentines, ....( thus the name
a la Florentine), may be it was Catherine de Medici who brought the recipes into France....I am guessing ,
does any body know.....>>>???????