Fresh baby spinach sautéed with extra virgin olive oil and garlic; then lightly seasoned with salt and pepper.
This is a REALLY simple recipe, I totally get it! However, sometimes I just have to think about all of those new cooks out there just starting out. This Sautéed Fresh Spinach and Garlic HAS to be in your recipe repertoire and goes perfectly with just about anything you're serving.
My family loves spinach and we go through a lot of it each week. In fact, I add it a lot of different recipes like this Creamy Chicken, Spinach and Mushroom Casserole, Spinach, Mushroom and Havarti Egg White Omelette and Sausage & Spinach White Deep Dish Pizza to name a few.
How do you make sautéed spinach?
To make this recipe you'll need fresh spinach, garlic, and extra virgin olive oil. First start by cleaning your spinach. I don't know what I would do without my salad spinner for this step!
I used to just use a colander then use paper towels to help dry off the leaves. But once I started using my spinner, I couldn't believe how much dirt was still left on the spinach after it had been washed. It really helps to dry the leaves well too.
Next, heat the oil in a large sauté pan on top of the stove over medium high heat; then add the garlic and cook 1-2 minutes until you start to smell the garlic. You don't want it to turn brown.
Add your spinach and using tongs, keep turning the spinach leaves around in the pan until it has wilted. Season with salt and pepper and serve with your favorite meal. ~Enjoy!
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Sautéed Fresh Spinach and Garlic
Ingredients
- 10 oz. Fresh Spinach
- 4 cloves Garlic, thinly sliced
- 1 tbsp. Extra Virgin Olive Oil
- Kosher Salt and Black Pepper, to taste
Instructions
- Heat oil in a large, nonstick sauté pan; then add the garlic and spinach.
- Sauté until the spinach starts to wilt and garlic has released it's smell. Season with salt and pepper.
Notes
Nutrition
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Kirsten Madaus says
Carrie,
I love getting fresh spinach in my CSA farm share, but I never think to sauté it. Great idea!
Carrie's Experimental Kitchen says
Thank you Kirsten, it really brings out the flavors.
Linda says
I like to add mushrooms to this recipe! We love spinach! !
Carrie's Experimental Kitchen says
I'd like it too, I love mushrooms! 🙂
Tommy Javerfalk says
Love this combination. I use Baby Spinach so no problem with the stems.
Carrie's Experimental Kitchen says
Baby Spinach makes it even easier!