Taking off from my wife's traditional way of doing greens and combining it with a little something I learned from an African friend of ours, I ended up with a dish that is cheap, quick, very tasty and pretty healthy - a big win!
Note: we used to use a little bacon grease to start, but now we just use olive oil - much healthier that way.
- 1-2 Tbsp
- olive oil, extra virgin (or bacon, goose or duck fat)
- 1 large
- bag frozen spinach leaves
- 1-2 pinch
- kosher salt
- 4-5 dash(es)
- onion powder
- drops liquid smoke
- 1-2 tsp
- vinegar (white or apple cider)
- 2-3 dash(es)
- hot sauce (we use franks)
- 1 Tbsp
- butter (or smart balance)
How to Make Sautéed Spinach
- 1Heat oil (or bacon grease, duck or goose fat) in a well-seasoned cast iron skillet (or non-stick pan) over medium heat.
- 2When hot, dump fresh or frozen spinach in skillet - it may sizzle a bit. If using frozen spinach, try to break up any large chunks.
- 3Sprinkle on salt and onion powder. Stir often.
- 4Add liquid smoke, vinegar and hot sauce. (adjust to taste)
- 5Cover for a minute or two if needed to fully thaw any remaining frozen pieces and steam a little bit.
- 6Remove cover (if applicable) and stir in butter.
- 7Serve hot and enjoy!