Garlic Sautéed Spinach
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 mins
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Total Time
9 mins
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Servings
2 - 3 people
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Calories
100 kcal
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Course
Side Dish
Garlic Sautéed Spinach
Description
This recipe starts by thoroughly washing fresh spinach leaves and trimming stems, then cooking them in olive oil with finely chopped garlic. Garlic is lightly cooked first to release aroma without browning, followed by tossing in the spinach until it wilts, which typically takes about two minutes. The residual water on the leaves aids in gentle steaming during the sauté.
The resulting spinach is tender but not overcooked, retaining a bright color and mild flavor complemented by the garlic and simple seasoning with salt and black pepper. It is quickly removed from heat to preserve its texture and tastes best freshly prepared.
This sautéed spinach can be made using bunches of regular spinach or baby spinach with adjustment in quantity since baby spinach wilts more. Additionally, the same method can be applied to greens like kale or Swiss chard. Cooking in batches or using a large pan helps manage volume for even cooking.
Ingredients
- 2 spinach Note 1, bunches
- 1 tbsp olive oil
- 2 garlic finely chopped, cloves
- salt
- black pepper
Instructions
- Trim the stem from the leaves, then wash the leaves very well (spinach often holds a lot of dirt).
- Shake off excess water but do not dry (water droplets helps steam-cook the spinach).
- Heat oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds until it becomes light golden and smells amazing.
- Add spinach, then use tongs or 2 wooden spoons to toss until the spinach wilts - about 2 minutes. I like mine just wilted.
- Remove from heat immediately and sprinkle with salt and pepper and toss once more.
- Transfer to serving platter and serve.
Notes
- Use about 2 bunches of spinach, roughly equivalent to 8 big handfuls before cooking, as spinach reduces significantly in volume when sautéed.
- You can substitute baby spinach or other leafy greens like kale or Swiss chard, adjusting quantities for their tenderness.
- Cook spinach in batches or use a large pan to avoid crowding and ensure even wilting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 3 people
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100cal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 409mg | 17% |
| Potassium | 837mg | 18% |
| Fiber | 3g | 12% |
| Vitamin A | 14065IU | 281% |
| Vitamin C | 43.1mg | 48% |
| Calcium | 154mg | 15% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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