Sautéed Spinach with Garlic
Equipment
Ingredients
- 12 ounces baby spinach, (about 10 cups)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- Salt and pepper, to taste
Instructions
- Add the oil and garlic to a large skillet over medium heat. The garlic will infuse the oil while the oil heats up. When hot, sauté the garlic for about 30 seconds. Don’t let the garlic get browned
- Add the spinach. It will be a big mound. With the help of kitchen tongs, carefully start flipping the spinach so the leaves get coated with the garlic and oil.
- Next, cover the pan and allow to steam for about a minute. Uncover the pan and with kitchen tongs stir the spinach; flipping the leaves from the bottom to the top and vice versa. Repeat this process until the spinach is wilted down, about 3-4 minutes total.
- Season with salt and pepper to taste. Give it a quick stir and serve.
Notes
- Skillet: Use a large 12-inch skillet or sauté pan with a lid.
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Baby Spinach: Fresh baby spinach cooks quickly and has a tender texture with a mild flavor. While it may look like a huge amount of spinach at first, the leaves wilt down dramatically as they cook. You can also use mature spinach, although the texture will be slightly sturdier and may require an extra minute or two of cooking time.
- Frozen Spinach: Frozen spinach has already been blanched before freezing, which gives it a softer texture and releases more moisture during cooking. Although this recipe is best made with fresh spinach, frozen spinach can still be used in a pinch, but it should be completely thawed and squeezed very dry before adding it to the skillet. The final texture will be softer and less silky than fresh sautéed spinach.
- Quantity: This recipe calls for 12 ounces of spinach (about 10 cups), but I have made it before with up to 16 ounces of spinach. Simply cook until the spinach just wilts and adjust seasoning (S&P)
- Chef's Technique: Starting the garlic in cold oil gently infuses the oil with garlic flavor while reducing the risk of burning.
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Avoid browning the garlic: Burnt garlic can make the entire dish taste bitter.
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Pat dry or spin: If your spinach was recently washed, dry it well to prevent excess moisture in the skillet. The best way is by using a salad spinner.
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Storage: Store leftover sautéed spinach in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 85 kcal, Carbohydrates: 4 g, Protein: 3 g, Fat: 7 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Sodium: 68 mg, Potassium: 484 mg, Fiber: 2 g, Sugar: 0.4 g, Vitamin A: 7975 IU, Vitamin C: 25 mg, Calcium: 88 mg, Iron: 2 mg
