Sautéed Spinach

Sautéed spinach is one of the best side dishes you can make. It’s nutritious, it’s easy to cook, it tastes great, and it goes with everything. I always keep one or two boxes of frozen spinach in the freezer, but it’s not very versatile. Whenever I see a good deal on fresh spinach (especially baby spinach leaves that don’t need to be trimmed), I buy it. They were selling big bags of spinach at the market for a couple of bucks this weekend, so I bought one. I should have bought two. We served it with some very ripe roma tomatoes and some grilled amberjack.

Here’s everything you need:

Sautéed Spinach

  • 1-2 Pounds Fresh Spinach Leaves
  • 4-6 Cloves Garlic, Minced
  • 3 Tablespoons White Wine
  • 2 Tablespoons Olive Oil
  • Juice from Half of a Small Lemon
  • 1/8 Teaspoon Crushed Red Pepper
  • Salt & Pepper to Taste

Heat the olive oil over medium-low heat and add the minced garlic, crushed red pepper flakes and lemon juice. You’re trying to season the oil as much as cook the garlic. When the garlic is just starting to brown around the edges, turn the heat up to medium and add the spinach and white wine. You’re just trying to generate a little steam. If you didn’t have white wine, you could just use water or stock or even a little vinegar. Cover and cook for a few minutes to let the spinach wilt.

Finally, remove the lid and sauté until most of the moisture has evaporated.

Season to taste with salt and pepper and serve immediately.

Sautéed Spinach
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