Sautéed Spinach
Updated Dec. 16, 2024
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds fresh spinach
- 2tablespoons olive oil
- 1clove garlic, peeled
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
101 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 5 grams protein; 414 milligrams sodium
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.
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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...
"Who knew spinach could sing? Quick, garlicky, and vibrant—this NYT recipe turned my leafy greens into the star of the plate. Popeye would approve!"
Made it twice. The first time as specified and it was good, but needed a little something. Second time, I added 1-2 tablespoons of balsamic vinegar. We cleaned the bowl it was so good.
My favorite way to eat spinach is to blanch it in boiling water for 1-2 minutes, drain and mix with garlic, oil and vinager or lemon juice. This eliminates 40% of the oxalates and keeps in most of the nutrients. Plus it's delicious!
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