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 Tbspolive oil, extra virgin (or bacon, goose or duck fat)
1 largebag frozen spinach leaves
1-2 pinchkosher salt
4-5 dash(es)onion powder
2-3drops liquid smoke
1-2 tspvinegar (white or apple cider)
2-3 dash(es)hot sauce (we use franks)
1 Tbspbutter (or smart balance)
How to Make Sautéed Spinach
- Heat oil (or bacon grease, duck or goose fat) in a well-seasoned cast iron skillet (or non-stick pan) over medium heat.
- When hot, dump fresh or frozen spinach in skillet - it may sizzle a bit. If using frozen spinach, try to break up any large chunks.
- Sprinkle on salt and onion powder. Stir often.
- Add liquid smoke, vinegar and hot sauce. (adjust to taste)
- Cover for a minute or two if needed to fully thaw any remaining frozen pieces and steam a little bit.
- Remove cover (if applicable) and stir in butter.
- Serve hot and enjoy!