Скачать или смотреть Sauteed Spinach Orange & Garlic

In the Mani, the southern part of the Peloponnese and one of the agriculturally poorest parts of the country, little else besides citrus and olive trees flourish. I sampled this humble dish in the home of a local cook many years ago and have made it countless times over the years. Oranges and olive oil and a generous dose of garlic provide the flavor palette that enhances the spinach. I haven’t seen this combination of flavors anywhere else in Greece.

I'll never forget the day I discovered this unique spinach dish in the Mani region of Greece. It was during one of my culinary explorations in the southern Peloponnese, an area known for its rugged beauty and sparse agriculture. In a local cook's humble kitchen, I tasted a combination of flavors that has stayed with me ever since.

This recipe beautifully marries the simplicity of the region with the bounty of what does grow there - citrus and olives. The way the sweet orange, pungent garlic, and rich olive oil elevate the earthy spinach is truly magical. I've recreated this dish countless times in my own kitchen, and each time it transports me back to that special moment of discovery.

What I love most about this recipe is how it transforms just a handful of ingredients into something extraordinary. You'll need fresh flat-leaf spinach, a large navel orange, plenty of extra-virgin Greek olive oil, thinly sliced garlic, and a touch of salt. The technique is simple - wilting the spinach, then slow-cooking it with strips of orange rind and garlic until it becomes luxuriously soft and deeply flavored.

I invite you to try this unique combination that I haven't encountered anywhere else in Greece. It's a testament to the ingenuity of regional cooking and the delicious results that can come from working with limited ingredients. Serve it warm, making sure to spoon some of the flavorful cooking juices over the top. It's a taste of the Mani that you can enjoy right in your own home.

Ingredients

1 1/2 lb/700 g fresh flat-leaf spinach
1 large navel orange
2/3 cup/160 ml extra-virgin Greek olive oil
2 garlic cloves thinly sliced
Salt to taste

Instructions

Wash and spin dry the spinach. Using a sharp knife, cut the rind of the orange into 1-in/2.5-cm strips, getting some of the pith and fruit as you go.

Heat the olive oil in a large, deep skillet. Add the spinach. As soon as the spinach wilts, add the garlic, season with salt, and add the slices of orange rind.

Cover the skillet, lower the heat to medium-low, and cook the spinach for about 20 minutes until dark and completely soft.

Serve warm in a deep dish or bowl, together with the cooking juices, garlic, and rind.