Easy Sauteed Spinach Recipes

EASY SAUTEED SPINACH

Steps:

• In a large skillet, heat oil over medium. Add garlic; cook, stirring, until golden, about 1 minute; discard.
• Add spinach to skillet in three additions, adding more as each batch wilts, tossing often until completely wilted, about 10 minutes total. Season with salt and pepper.

EASY SAUTEED SPINACH

Steps:

• In a large nonstick skillet coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the spinach, sherry, salt and pepper; cook and stir for 4-5 minutes or until spinach is wilted. Sprinkle with pine nuts.

GARLIC SAUTEED SPINACH

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

SIMPLE SAUTEED SPINACH

Steps:

• Heat oil in a dutch oven over medium heat.
• Add garlic and cook until beginning to brown, 1 to 2 minutes.
• Add spinach, and toss to coat.
• Cover and cook until wilted, 3 to 5 minutes.
• Remove from heat and add lemon juice, salt and crushed red pepper.
• Toss to coat and serve immediately.

QUICK SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots and saute until fragrant, 1 minute. Add the spinach by the handful and toss with tongs until it wilts, 3 to 5 minutes. Season the spinach with salt and pepper. Serve immediately.

QUICK AND EASY SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

SAUTEED SPINACH

Steps:

• Wash spinach well. Use a salad spinner or kitchen towel to fully remove liquid from spinach leaves. Trim off any large stems on the spinach.
• In a large non-stick stock pan (or dutch oven), heat the olive oil over medium heat. Add in the garlic and saute for 1 minute--do not let your garlic brown. If this happens, you MUST start over!
• Add spinach, red pepper flakes, salt, and pepper to pan and toss the spinach to coat with the oil.
• Cover the pot and cook for 1 minute over medium heat. Remove lid, stir spinach and cover again. Cook for 1 minute covered. Remove lid, stir spinach and continue to saute for 1-2 minutes, until spinach is wilted.
• Remove from heat and drain off excess liquid off sauteed spinach if desired. Do this by placing sauteed spinach in a fine mesh colander and gently pushing down with a wooden spoon.
• Add in squeeze of fresh lemon juice and golden raisins if using. Serve.

LEMONY SAUTEED SPINACH

Steps:

• Add olive oil, garlic and the lemon zest to a wide skillet over medium heat. Cook, stirring often, until the oil is bubbling around the garlic, about 30 seconds. Pile the spinach leaves into the pan and add a generous pinch of salt. Wait about 30 seconds or until the bottom layer of leaves have started to wilt, and then toss the leaves around the pan. As the spinach cooks, keep tossing so that all the leaves have a chance to hit the bottom of the skillet.
• When the spinach looks bright green and is mostly wilted, remove the pan from the heat and serve with a pinch of extra salt on top. For a little heat, add a light sprinkle of red pepper flakes (optional).