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sauteed spinach

(3 ratings)
Recipe by
Jason Tharpe
Franklin, TN

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 ratings)
yield 4 serving(s)
cook time 10 Min

Ingredients For sauteed spinach

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

How To Make sauteed spinach

  • 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!

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