Fresh baby spinach leaves sautéed with thinly sliced garlic and Parmesan cheese is a delicious vegetable side dish.
Spinach is one of my favorite vegetables along with green beans and zucchini, so I tend to make it weekly. There is something about the flavor of fresh vegetables that doesn't compare to frozen or canned too.
As a kid, we grew up eating mostly frozen vegetables and I just didn't like them. Frozen vegetables are more cost effective and have a longer shelf life; which makes them great to mix into other recipes like pot pies or soup.
But to me they tend to be too water-logged and soggy; which isn't the case when using fresh vegetables.
This recipe for sautéed spinach was super easy to make, had a ton of flavor and can be the perfect accompaniment to many different meals. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Fresh Baby Spinach: Any fresh spinach will work; however the baby spinach has thinner stems.
Extra Virgin Olive Oil
Thin Sliced Fresh Garlic
Grated Parmesan: You can use any similar grated cheese like Pecorino Romano or Asiago.
Black Pepper: If you like a little extra heat you can substitute crushed red pepper flakes as well.
How do I make Spinach with Garlic and Parmesan?
Start by rinsing the spinach in a salad spinner; then drain well to remove as much excess moisture as you can.
Heat the oil in a large skillet over medium-high heat; then add the spinach to the pan and cook down until wilted. You may have to do this gradually if you can't fit all of the spinach leaves in the pan at the same time.
When most of the leaves have wilted, add the garlic and saute for another minute to release the fragrance; then add the cheese and pepper; mix well and serve hot.
Serving Suggestions
You can serve this spinach with garlic and parmesan with so many different main entrees like Skillet Boneless Chicken Puttanesca, Eggplant Francaise, Italian Herb Encrusted Roast Beef or Pork Scaloppine with Lemon Cream Sauce.
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Sautéed Spinach with Garlic and Parmesan
Equipment
Ingredients
- 1 pound fresh baby spinach (16 ounces or 15 cups)
- 1 tablespoon extra virgin olive oil
- 6 cloves garlic (peeled and thinly sliced)
- ¼ cup grated parmesan cheese
- pinch black pepper
Instructions
- Start by rinsing the spinach in a salad spinner; then drain well to remove as much excess moisture as you can.
- Heat the oil in a large skillet over medium-high heat; then add the spinach to the pan and cook down until wilted. (You may have to do this gradually if you can't fit all of the spinach leaves in the pan at the same time.)
- When most of the leaves have wilted, add the garlic and saute for another minute to release the fragrance; then add the cheese and pepper; mix well and serve hot.
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