Looking through my recipes for greens recently, I realized that my recipe for sautéed spinach never made it onto my blog after I switched to my new design last fall. I guess since this easy recipe is one I use very often and one that I believe everyone should have in their repertoire, it is time I fixed that. When I sauté most greens, I either blanch or boil them first as they are sturdier than spinach, and require a little more cooking time before they become tender. Spinach is the one green I simply cook in my pot along with my oil and seasonings just long enough to wilt it. Once cooked in this manner, you can serve the spinach as a side dish with a drizzle of lemon or extra virgin olive oil, or use the greens in other recipes.
Spinach does release a lot of liquid as it cooks so I do squeeze the spinach out before I remove it from the pot to eliminate that. Much of the olive oil and seasonings still cling to the spinach although I often will drizzle the cooked spinach with just a little more oil before serving. If I’m using older spinach with woody large stems, I’ll simply cut and discard them, but with baby spinach you can cook the leaf and stem together.
Deborah Mele 2012
- 1 1/2 Pounds Baby Spinach Leaves
- 2 Tablespoons Extra Virgin Olive Oil
- 3 - 4 Cloves Garlic, Peeled & Thinly Sliced
- 1 Teaspoon Sea Salt
- 3/4 Teaspoon Freshly Ground Black Pepper
- Dash Of Red Pepper Flakes (Optional)
- Drizzle of Extra Virgin Olive OIl
- And/Or A Squeeze Of Fresh Lemon Juice
- Rinse the spinach well in water and then dry completely. (Spinning it dry in a salad spinner works best for me!)
- In a very large pot, heat the olive oil and sauté the garlic over medium heat for about 1 minute until fragrant but not browned.
- Add all the spinach, the salt, red pepper flakes (if using) and pepper to the pot, toss it with the garlic and oil, and cook it for 2 minutes, stirring often.
- Turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted and most of the liquid has evaporated.
- Using a slotted spoon, first squeeze the liquid against the side of the pot to remove any excess liquid, then lift the spinach to a serving bowl.
- Dress with a little additional olive oil and lemon if using.
- Taste, and adjust seasonings as needed.
- Serve warm or at room temperature.
Nutrition Information:Yield: 4 Serving Size: 1/2 cup
Amount Per Serving: Calories: 148 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 649mg Carbohydrates: 12g Fiber: 4g Sugar: 2g Protein: 6g