| |
| You can make the roasted garlic a few days ahead of time and store in the refrigerator until ready for use. Preheat oven to 400°F. Rub the garlic bulbs through your hands to break off the loose and dried skin. Cut the top 1/4 of the bulbs off—just enough to expose the cloves. Place the bulbs in the center of a 10 x 10 piece of aluminum foil. Drizzle with olive oil. Cinch up foil to cover garlic (so it looks like a Hershey’s kiss). Place in preheated oven and roast for 30 minutes. Remove and let cool. Heat butter in a large sauté pan over medium high heat. Once melted and bubbling, add roasted garlic by squeezing out cloves from the bottom of the bulb up. Sauté for a minute. Add spinach and sauté for 2 – 3 minutes, just until it is wilted and hot, it won’t take long. Drain off excess liquid. Add the balsamic vinegar and salt and pepper to taste. Makes 4 -6 servings |