I just love spinach; especially this time of year when it helps boost your immune system with all of its vitamins and minerals. But when making it as a side dish, you have to purchase quite a bit to get enough to serve everyone as it shrinks a lot when cooked.
I prefer using baby spinach leaves; which are generally tender and a little sweet versus the larger spinach leaves; which tend to be more bitter. Whatever type of spinach you are preparing, remove the spinach from the heat as soon as the leaves start to wilt as they will continue to cook and you want them to be bright green in color.
When making spinach as a side dish, I generally make this Sauteed Fresh Spinach with Garlic, but was in the mood to try a little something different. I had some leftover dried cherries lying around from when I made the Baked Brie, so I added some of those. The cherries gave the spinach a nice, mildly sweet flavor that went well with a pork dish I’ll be sharing with you tomorrow. ~Enjoy!
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- 1 tbsp. Extra Virgin Olive Oil
- 1 lb. Fresh Baby Spinach
- 1/2 c. Dried Cherries
- Rinse and dry spinach; then remove any large stems.
Heat oil in a large nonstick saute pan or large pot over medium heat; then add the spinach and dried cherries.
- Saute until the spinach has wilted; approximately 2-3 minutes.