10 minutes
A quick and easy sautéed spinach dish that makes a delicious side for any meal.
Fresh Spinach, Cleaned, tough stems removed
0 lb
tablespoons
Garlic Clove, Peeled
each
pinches
Black Pepper, Freshly ground
pinches
1. Prepare the Spinach
Thoroughly clean 1 and 1/2 pounds of fresh spinach, removing any wilted leaves and trimming away tough stems. Rinse and let the spinach drain in a colander.
2. Heat the Oil
Place a skillet over medium-high heat and pour in 2 tablespoons of olive oil, heating until the oil shimmers.
3. Sauté the Spinach
Add the clean spinach to the hot skillet along with a peeled garlic clove, a pinch of salt, and freshly ground pepper. Stir continuously until the spinach wilts and any moisture evaporates.
4. Finish and Serve
Once the spinach is wilted and dry, remove the garlic clove and serve the sautéed spinach hot.
A large, heavy-bottomed skillet, like a cast-iron or stainless steel pan, is ideal to ensure even heat distribution. Start with medium-high heat to quickly wilt the leaves without letting them become soggy.
A sprinkle of sea salt enhances spinach's natural sweetness. Adding a pinch of nutmeg can bring out the savory notes. Freshly ground black pepper or a dash of red pepper flakes can add warmth.
Consider finishing the dish with a splash of acid, like lemon juice or balsamic vinegar, to brighten the flavors. Alternatively, grating a small amount of Parmesan cheese can add a savory umami note that enriches the spinach.
Opt for fresh baby spinach or small-leaf mature spinach for the most tender texture and best flavor. Ensure the leaves are vibrant green and free of wilting or yellowing.
Even if pre-washed, rinse spinach thoroughly as it often carries soil. After washing, use a salad spinner or dry it on paper towels to remove excess water. This prevents steaming and promotes more efficient sautéing.
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