Whenever I find myself in the kitchen, staring at a bunch of fresh spinach, I get this mix of excitement and nostalgia—it’s like revisiting an old friend. There’s something oddly satisfying about tossing those vibrant green leaves into a sizzling pan. The garlic aroma wraps you up like a cozy blanket, and then, just when you think it can’t get any better, a sprinkle of Parmesan cheese adds that nutty, savory touch that makes you question why you don’t eat this every single day.
Steps
- Trim the thick stems from the spinach and discard them. Soak the spinach in a sink full of water to loosen dirt, then drain. Repeat the soaking process, and use a salad spinner to remove any remaining moisture.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add sliced garlic to the pan and sauté for about 30 seconds, until it starts to brown.
- Add the drained spinach to the skillet, packing it down slightly if necessary. Use spatulas or tongs to turn the spinach in the pan, ensuring it is coated with the garlic and oil. Cover and cook for 1 minute, then uncover, turn the spinach again, and cover for another minute.
- After 2 minutes, the spinach should be wilted. Remove the skillet from heat and drain any excess liquid. Add additional olive oil if desired, season with salt to taste, and serve immediately.
Ingredients
- Approximately 1 pound of spinach, equivalent to 2 large bunches
- 2 tablespoons of extra virgin olive oil
- 3 cloves of garlic, sliced
- Salt, to taste
Nutritional Values
Calories: 356 | Fat: 28g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 900mg | Carbohydrates: 20g | Dietary Fiber: 12g | Sugars: 4g | Protein: 16g | Vitamin C: 48mg | Calcium: 632mg | Iron: 16mg | Potassium: 2152mg
FAQ
- How should I prepare spinach before cooking it?
- Whether you have pre-packaged or fresh spinach, it’s best to wash and dry it thoroughly. Use a salad spinner for quick drying, or place the leaves between two clean kitchen towels to absorb moisture. For mature spinach, trim or de-stem it to avoid any gritty texture.
- What’s the key to cooking spinach properly?
- The key is not to overcook it. Simply sauté garlic in olive oil, add the cleaned and dried spinach, and cook it covered for a minute or two until just wilted. This ensures the spinach retains its vibrant color and taste.
- What are some ways to enhance the flavor of sautéed spinach?
- You can customize the dish by adding a sprinkle of cayenne pepper, sliced fresh chili peppers, or toasted nuts and seeds. Some readers also enjoy adding freshly grated parmesan, a few drops of sesame oil, or shallots for extra flavor.
- Can I use baby spinach instead of mature spinach?
- Yes, you can use baby spinach, and there’s no need to de-stem it. Cook it with stems and all, as it is tender and less stringy than mature spinach.
- What dishes pair well with sautéed spinach?
- Sautéed spinach can complement a variety of dishes, such as Honey Mustard Chicken, Garlic Herb Butter Prime Rib, Skirt Steak, or Twice Baked Southwestern Sweet Potatoes.
Tips
- Ensure the spinach is thoroughly drained and dried before cooking to prevent excess water from affecting the dish. Using a salad spinner can help remove moisture efficiently.
- When sautéing garlic in olive oil, cook it just until it begins to brown; this enhances the flavor without burning it, which can make it bitter.
- Pack the pan with the spinach and cover it to steam quickly. Cook for only a minute or two to avoid overcooking and maintain the spinach’s vibrant color and nutrients.
- Consider experimenting with additional ingredients like cayenne pepper, fresh chili peppers, or toasted seeds for added flavor and texture.
Equipment
- Salad Spinner – Useful for drying spinach effectively after washing.
- Large Skillet – Essential for sautéing the spinach and garlic.
- Tongs – Helpful for turning the spinach in the pan.
