Sautéed Spinach

Quick and simple garlic spinach that's the perfect side dish. The key is to add the spinach in batches so it wilts evenly.

IngredientsClear All

• 1 lb spinach leaves, rinsed
• 4 cloves garlic, minced
• 1 tbsp olive oil or neutral oil
• Salt to taste

Instructions

1. Heat the pan: Heat a wok or heavy-bottomed skillet over medium-high heat. Add the oil.

2. Cook the garlic: When the oil shimmers, add the minced garlic and cook for 30 seconds until fragrant.

3. Add spinach in batches: Add enough spinach leaves to cover the bottom of the pan - do not add too much at once. Stir the spinach around until it's mostly wilted, then push it to the sides of the pan.

4. Repeat: Add another layer of spinach leaves, repeating the process of wilting and pushing to the sides until all of your spinach is nicely wilted.

5. Season: Add salt to taste near the end of cooking.

6. Drain: Transfer spinach to a mesh strainer and allow to drain for 2-3 minutes before plating, as it will continue to release a lot of water.

Notes

Tips:

• Don't overcrowd the pan - adding spinach in batches is key to even wilting
• Don't skip the draining step - spinach releases a surprising amount of water
• Work quickly once you start cooking - the whole process only takes a few minutes

Variations:

• Add a pinch of red pepper flakes for heat
• Finish with a squeeze of lemon juice
• Top with grated Parmesan cheese

Source

Family recipe