Italian Spinach Recipe
User Reviews
5
Italian Spinach Recipe
Description
The recipe begins by heating olive oil until nearly smoking, then cooking julienned red onion and minced fresh garlic until lightly browned, developing a sweet, aromatic base. Fresh tomatoes cut into wedges are added and sautéed briefly to meld their acidity and sweetness. Finally, baby spinach is added last and cooked just until wilted, preserving its bright color and tender texture.
Seasoning with sea salt, fresh cracked black pepper, and optional grated Parmesan cheese adjusts the final taste, adding saltiness and richness. The dish’s texture combines soft cooked onions, juicy tomatoes, and delicate spinach leaves, making it a light yet flavorful side.
This sautéed spinach fits well alongside pasta, grilled meats, or as part of a vegetable medley for Italian-inspired meals. It is best eaten immediately to maintain freshness.
When reheating leftovers, add a small amount of oil and sauté gently to warm without creating splatter from spinach moisture. The recipe advises against freezing spinach here as it changes the texture negatively.
Ingredients
- 1 tablespoon olive oil
- 1/2 red onion peeled and julienne
- 3 garlic cloves, finely minced, fresh
- 2 vine-ripened tomato or Roma tomato, cut into wedges
- 10 oz baby spinach or 6 cups packed
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- Heat up 1 tablespoon of olive oil in a large sauté or frying pan over medium to medium-high heat until it begins to smoke lightly.
- Add in the onions and garlic and sauté for 2 to 4 minutes or until lightly browned.
- Once brown, add tomatoes and sauté for 2 to 3 more minutes.
- Lastly, place in the spinach and cook for 1 to 2 minutes or until wilted.
- Adjust seasonings with salt, pepper, and grated parmesan cheese, and serve.
Notes
- Serve Italian spinach immediately after cooking for best texture and flavor.
- Store cooked spinach in the refrigerator covered for up to 3 days; it does not freeze well.
- When reheating, use olive oil in a hot pan and sauté gently; watch for splattering due to spinach moisture.
- Dry herbs like oregano, basil, thyme, or rosemary may be added while sautéing for additional flavor variations.
- Avoid using frozen spinach as it does not maintain texture well in this preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 60mg | 3% |
| Potassium | 570mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 7159IU | 143% |
| Vitamin C | 30mg | 33% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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