Sauteed Spinach Recipe

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Sauteed Spinach

Jason Tharpe

By
@tharpedc

My favorite vegetable is sauteed spinach. I was always baffled as to why it would take 3-4 bags of spinach just to get close to having enough to serve. I wanted the spinach I had when eating out...full, bulky, and full of flavor. I have learned the secret and now can cook a large amount with only 2 bags. This is super easy to fix. Here is the secret.


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Comments:

Serves:

4

Cook:

10 Min

Ingredients

2 pkg
spinach, fresh
2 clove
garlic
2-3 pinch
salt and pepper
olive oil, extra virgin

Directions Step-By-Step

1
Get a large skillet with a lid.
2
Add water to the skillet that is about 1/2 inch deep.
3
Heat water at a medium high heat, just before it boils.
4
Work in both bags of spinach into the hot water while turning the spinach with tongs. It will have to cook down a little.
5
Cover skillet with lid for no more than 2 minutes. Do not let the spinach cook down to much. You just want warm, moist spinach at this point.
6
Put warm spinach into a serving bowl and set aside.
7
Drain the water left in the skillet.
8
Now put a shallow layer of olive oil...just enough to cover the bottom of the pan.
9
At this point your burner needs to be no higher than medium low.
10
Add 2 cloves of minced garlic into the skillet and spread it around a bit. I like more garlic, but 2 cloves will probably be better accepted by most.
11
Once the garlic is slightly browned you can add the spinach back into the skillet.
12
Turn the spinach in the skillet a few times to cover all of it lightly with oil.
13
Cover skillet with lid for 1-2 more minutes.
14
You're done. Put the spinach back into the serving bowl and you are ready to eat.
15
The key here is to not have the spinach over the heat for to long. Enjoy!

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy