Texas Monthly: Backstreet Cafe's Wilted Spinach

Featured in the July 1995 issue of Texas Monthly

Backstreet Cafe's Wilted Spinach

Chefs Hugo Ortega and John Watt have taken the humble staple of home cooking to new heights.

1 tablespoon garlic, chopped
3 tablespoons olive oil
3 pounds spinach, rinsed and trimmed
Salt and pepper to taste

In large pan, sauté garlic in olive oil until golden. Add spinach and cook just until it wilts. Season and drain.

Produce
3 pounds spinach
garlic

Grocery
olive oil
salt
pepper

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