Eat Your Veggies: Simple Sautéed Spinach
A quick and easy recipe this go around. I don’t really measure what I put in here, but this recipe from Eating Well comes pretty close (…well… if you omit the red pepper).
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 20 ounces fresh spinach, (see Note)
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
Heat oil in a Dutch oven over medium heat. Add garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3 to 5 minutes. Remove from the heat and add lemon juice, salt and crushed red pepper. Toss to coat and serve immediately.
Note: Baby spinach is immature or young spinach—it’s harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.
I prefer to put the garlic through the press before browning it; it saves me a little time. Here’s the garlic cooking in a little olive oil.
I can’t leave them in for very long, as the garlic cooks quickly. I’ll then add the spinach and toss everything together. About a minute later, lemon juice and a little kosher salt are added to the mix.
This batch used frozen cut spinach (I usually keep a bag or 2 on hand). Fresh spinach works just as well (though the finished product will naturally look a little different).
Here’s the finished product close-up…with little flecks of garlic within…