Fresh baby spinach sautéed on top of the stove with thin slices of garlic, extra virgin olive oil and balsamic glaze.
Lately, I’ve been addicted to adding balsamic glaze to my recipes. Because it’s a bit thicker and sweeter than vinegar, it adds a nice flavor.
This recipe for Balsamic Spinach is no exception and goes perfectly with many of our favorite recipes.
All you need are four ingredients and fifteen minutes for a delicious vegetable side dish that serves 4 people. Try tossing it into some cooked pasta too!
What is Balsamic Glaze?
Balsamic glaze is the reduction of balsamic vinegar into the consistency of maple syrup or honey. It can also be called a reduction.
How do you make Balsamic Glaze from Scratch?
To make a glaze from scratch, all you need to do is simmer vinegar in a small pot on top of the stove for about 15 minutes.
However, now you can find it easily in your local grocery store; usually in the salad dressing aisle.
Equipment
- salad spinner
- Dutch oven (or large pot)
- mixing spoon
- serving bowl
Fresh spinach shrinks a LOT when cooked, so you’ll need to use a large pot to accommodate for that.
Ingredients Needed
For this recipe you’ll need the following ingredients:
- Spinach: I prefer to use fresh baby spinach because the stems aren’t as thick and coarse; which makes it easier since you don’t really have to trim them first. You can use frozen chopped spinach; however, make sure you get as much moisture out of it first so it doesn’t have a soggy texture.
- Garlic: Fresh is always best; especially since I used thin slices of garlic in this recipe. You can use jarred minced garlic or garlic powder as a substitution as well.
- Extra Virgin Olive Oil: My favorite brand is Bertoli because it’s cold pressed and has a nice flavor.
- Balsamic Glaze: Like I mentioned earlier, you can purchase balsamic glaze in the store or make it yourself
- Grated Pecorino Romano Cheese (optional): This is optional, but I sprinkled a bit on top as a garnish before serving.
How do you make Sautéed Balsamic Spinach?
Start by cleaning the spinach in a salad spinner. It helps to remove any excess dirt; as well as drains as much liquid from the spinach as possible before adding it to the pot.
Add the olive oil to a large pot or Dutch oven; then heat over medium high heat. Thinly slice the garlic with a sharp knife; then add it to the pot. Saute for 30 seconds; just until it starts to erupt with flavor; then add the spinach.
Stir the spinach, patting it down until it wilts; then add the balsamic glaze. Mix well; then add to a serving bowl. If desired, sprinkle with a little cheese and serve hot.
Serving Suggestions
Spinach is one of my personal favorite vegetables so we usually serve it at least once per week. Here are some of our favorite main entree recipes to serve this Balsamic Spinach with:
Beef: Tuscan-Style Grilled Rib Eye Steak, Balsamic Meatloaf or Beef Ricotta Casserole
Chicken: Chicken Balsamico, Caprese Stuffed Chicken Roll Ups or Chicken Florentina
Pork: Honey Balsamic Pork Loin, Pork Chops Pizzaiola or Pork Marsala
Seafood: Flounder Oreganata, Shrimp Scampi Foil Packs or Skillet Shrimp and Tortellini
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Sautéed Balsamic Spinach
Equipment
- Dutch Oven (or large pot)
Ingredients
- 1 pound fresh baby spinach
- 3 cloves fresh garlic
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
- (optional) grated pecorino romano cheese
Instructions
- Start by cleaning the spinach in a salad spinner. Set aside.
- Add the olive oil to a large pot or Dutch oven; then heat over medium high heat.
- Thinly slice the garlic with a sharp knife; then add it to the pot. Saute for 30 seconds; just until it starts to erupt with flavor; then add the spinach.
- Stir the spinach, patting it down until it wilts; then add the balsamic glaze. Mix well; then add to a serving bowl. If desired, sprinkle with a little cheese and serve hot.
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