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Credit: Michael Matarazzo, 2010 U.S.A.’s Chef of the Year™
The National Culinary Review, September 2010
2 T. olive oil
½ t. sliced garlic
4 oz. Cello spinach, stemmed
Salt and pepper, to taste
Method: Heat olive oil over medium flame. Add garlic; sweat briefly. Add spinach; sauté until wilted. Season with salt and pepper.
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