Sautéed Spinach
Updated December 15, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ½ pounds fresh spinach
2 tablespoons olive oil
1 clove garlic, peeled
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
7 grams carbs; 101 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 414 milligrams sodium; 5 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Discard blemished spinach leaves and tough stems. Rinse the spinach and drain well.
- Step 2
Heat the oil in a skillet large enough to hold all the spinach. Add the spinach, garlic, salt and pepper. Cook over high heat, stirring rapidly, until the spinach is wilted and most of the moisture has evaporated. Remove the garlic and serve immediately.
Private Notes
Comments
In Japan, we prepared the spinach leaves and placed them in a wire strainer. Then we very slowly poured boiling water from a kettle over the leaves until they turned bright green, indicating they were done. The taste was much improved. You then could top with a dressing such oil and braised garlic with a touch of soy sauce.
Similar to my technique, but leave in the garlic. I find spinach this way is a little bitter. Drizzling a lot of lemon juice and some olive oil and oregano over it gives it a great flavor. And it is easy to do more than enough to freeze in a zip bag. Stays well and easy to zap for a quick veggie.
When the oil is hot I add some orange juice and let it kind of caramelize, then add the garlic and then the spinach, and salt and pepper before serving. My favorite way to eat spinach at home, something about the orange juice and garlic...
We like to take EVOO and butter and sweat down some sliced onion, then add and wilt down fresh spinach, all with medium low heat on the pan, then stir in a bit of salt and pepper and grates of nutmeg and stir to incorporate and then finish with grates of Parmigiano Reggiano or Grana Pandano and serve. Great with scrambled eggs in the morning for dinner side at night.
My MIL is a legendary chef, and I'm lucky to pick up advice from her here and there. Interestingly, she says spinach gets sweeter the longer you cook it.
If like me you are too lazy for garlic do olive or med heat to med high throw in spinach put lid on and give 4-5 minutes. At end kosher salt pepper and good squeeze of lemon.