Melt the butter with the oil in a large pan over medium heat until it stops bubbling. Preparation wash spinach well discarding coarse stems and drain in a colander. Heat the wok or large frying pan until it is very hot. Cook it quickly over very high heat stirring very frequently so the liquid that cooks off evaporates more or less immediately so the pan stays dry and the spinach leaves are cooking in dry heat not wet heat. This allows the water from the butter to evaporate.
Spinach is also low in calories. Spin it dry in a salad spinner leaving just a little water clinging to the leaves. Immediately stir in the damp spinach and using tongs or 2 wooden spoons toss and stir quickly until wilted 2 to 3 minutes. Stir fry both for 10 seconds. Cook and stir for about 2 minutes until it is just beginning to brown.
Add the spinach and stir fry for about 2 minutes to coat the spinach leaves thoroughly with the oil garlic and salt. Spinach contains 6 percent of your daily value of magnesium a mineral that can help regulate your blood sugar. In a very large pot or dutch oven heat the olive oil and saute the garlic over medium heat for about 1 minute but not until it s. Step 1 melt the butter with the canola oil in a large skillet over medium heat until it stops bubbling. Rinse the spinach well in cold water to make sure it s very clean.
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Cook and stir for about 2 minutes until it is just beginning to brown. When the oil it is very hot and slightly smoking add the garlic and salt. Cook and stir for about 2 minutes until it is just beginning to brown. Spinach leaves are finely chopped and stir fried in butter seasoned with some salt pepper and garlic. Add the spinach and stir fry for about 2 minutes to coat the spinach leaves thoroughly with the oil garlic and salt.
When the oil it is very hot and slightly smoking add the garlic and salt. Spinach is also low in calories. Melt the butter with the oil in a large pan over medium heat until it stops bubbling.
