Best Sauteed Spinach Recipe

Easy Sauteed Spinach Healthy Recipes Blog

WEBMay 29, 2024 · In this easy recipe, fresh spinach is sauteed in garlic-infused olive oil and dressed with butter and lemon juice.

Rating: 5/5(90)
1. In a very large, deep pot, heat the olive oil over medium heat, 3-4 minutes. Add the garlic and sauté for about 1 minute, until no longer raw, but not browned.
2. Add the spinach, carefully mixing with a wooden spoon to coat the leaves in the olive oil. Depending on how deep your skillet is, you might need to add it in several batches, as I do in the video below.
3. Cook the spinach, stirring with a wooden spoon, until it's just wilted, about 3 minutes.
4. Turn the heat off and stir in the salt, pepper, lemon juice, and butter. You can also reserve the butter for topping the spinach after you remove it from the pan, as I do in the video. It makes for a pretty presentation.

Preview

See Also:

Show details

Sauteed Spinach (That Tastes Amazing) – A Couple Cooks

WEBApr 26, 2024 · Here's the very best sauteed spinach recipe, guaranteed to make eating your greens taste amazing! Even better, it takes just 10 …

1. If your spinach is in a bunch, chop off the stems and chop the leaves roughly.
2. Heat the olive oil over medium high heat in a large skillet. Add the whole garlic cloves for 1 to 2 minutes, stirring occasionally, until lightly browned. Then carefully add the spinach leaves and immediately cover the pan (any water on the spinach may cause the oil to spit momentarily). The mound of leaves will seem like a lot of volume, but it will quickly wilt down to be very small. Cook covered for 1 minute, quickly uncover and stir for a few seconds to integrate cooked spinach with raw, then cook covered another 1 minute.
3. Remove the lid. Stir and cook about 30 seconds more, until the spinach is fully wilted but still bright green. Stir in the kosher salt and fresh lemon juice, then remove from the heat.
4. Taste and add a few more pinches of salt to taste. (Spinach is very susceptible to salt, so use only small bits at a time! The flavor should pop but not be salty.) Immediately remove to a bowl; the spinach will brown if you leave it any longer in the pan. Serve warm.

Preview

See Also:

Show details