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Home » Recipes » Vegetable Recipes

April 25, 2022 · Leave a Comment

Sautéed Balsamic Spinach

Dairy Free Recipes· Gluten Free Recipes· Italian· Keto Recipes· Vegetable Recipes

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Sautéed Balsamic Spinach
Balsamic Spinach with text
Fresh baby spinach sautéed on top of the stove with thin slices of garlic, extra virgin olive oil and balsamic glaze.

Fresh baby spinach sautéed on top of the stove with thin slices of garlic, extra virgin olive oil and balsamic glaze.

A pot with wilted spinach

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. 

Balsamic Spinach in white Dutch oven

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. 

Sautéed Balsamic Spinach in White Dutch Oven

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. 

Closeup Balsamic Spinach

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

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

Sautéed Balsamic Spinach

More Spinach Recipes

  • Sautéed Fresh Spinach and Garlic
  • Spinach Soufflé
  • Steakhouse Creamed Spinach
  • Spinach Nuggets

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Balsamic Spinach in white Dutch oven

Sautéed Balsamic Spinach

Carrie's Experimental Kitchen
Fresh baby spinach sautéed on top of the stove with thin slices of garlic, extra virgin olive oil and balsamic glaze.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Vegetables
Cuisine Italian
Servings 4

Equipment

  • salad spinner
  • Dutch Oven (or large pot)
  • mixing spoon
  • serving bowl

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.

Notes

Please read the post for additional instructions and/or substitutions. 

Nutrition

Calories: 104kcalCarbohydrates: 8gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 90mgPotassium: 642mgFiber: 3gSugar: 2gVitamin A: 10634IUVitamin C: 33mgCalcium: 116mgIron: 3mg
Keyword spinach
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