Kathy Gunst’s Spinach Topping for Pasta

Food Recipes by Lisë Stern / December, 2011
Kathy Gunst writes, “Kids hate spinach, right? Wrong! When Chef Evan Mallett of Black Trumpet came to school to show the kids how to make homemade pasta, I quickly put together this simple topping. I wasn’t sure the kids would like it—but they ended up lining up for seconds and thirds!”
Adapted from Kathy Gunst.
½ pound fresh spinach, washed and drained
2 tablespoons olive oil
1 clove garlic, finely chopped
Salt to taste
Freshly ground black pepper to taste
Freshly grated Parmesan cheese to taste
1. If the spinach leaves are large, trim the stems and chop. No need if it’s baby spinach. Set aside.

 In a large skillet heat the oil over medium heat. Add the garlic and cook about 10 seconds, stirring so it doesn’t burn. Add the spinach in handfuls, working a bit at a time into the skillet. Cook until the spinach is soft and tender, about 5 minutes. Season to taste with salt and pepper.

 Place spinach on top of your favorite pasta and sprinkle with the cheese.
Makes 2 to 4 servings