INGREDIENTS

INSTRUCTIONS

Heat the olive oil in a large heavy-bottomed pan over medium heat. Add the
garlic and saute for 1 minute, stirring. Add one half of the spinach and
let it cook until it wilts enough to have room in the pan to add the rest
of the spinach. Cook for 2 minutes, or until all of the spinach is wilted.
Season to taste with salt and freshly ground black pepper.
Serve at once. Serves 4 to 6.
The roasted garlic provides a mild garlic flavor. If you want a stronger
garlic flavor, use raw garlic and saute it for a minute longer.
Source: Magnolias Southern Cuisine, by Donald Barickman,1995; ISBN:
0-941711-31-5. Chef Barickman owns both Magnolias Restaurant and the
Blossom Cafe in Charleston, South Carolina. In this cookbook, he tried to
include the patrons most favorite dishes.
Recipe by: Magnolias, Charleston, South Carolina
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