Sauteed Spinach Recipe

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Sauteed Spinach

Jason Tharpe


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.

★★★★★ 3 votes
10 Min


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


1Get a large skillet with a lid.
2Add water to the skillet that is about 1/2 inch deep.
3Heat water at a medium high heat, just before it boils.
4Work in both bags of spinach into the hot water while turning the spinach with tongs. It will have to cook down a little.
5Cover 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.
6Put warm spinach into a serving bowl and set aside.
7Drain the water left in the skillet.
8Now put a shallow layer of olive oil...just enough to cover the bottom of the pan.
9At this point your burner needs to be no higher than medium low.
10Add 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.
11Once the garlic is slightly browned you can add the spinach back into the skillet.
12Turn the spinach in the skillet a few times to cover all of it lightly with oil.
13Cover skillet with lid for 1-2 more minutes.
14You're done. Put the spinach back into the serving bowl and you are ready to eat.
15The 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