Garlic Sauteed Spinach (Ina Garten)

"I saw Ina make this super easy side dish a few weeks back. It is easy, delicious and very tasty. From: Food Network / Barefoot Contessa Family Style. The beauty of this that I have halved the recipe and just made enough for the 2 of us."
 
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photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour
Ready In:
10mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
  • In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned.
  • Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. *At this point Ina turned off the flame/ heat source, covered the pan and let it wilt until ready to serve. This is how I made it and it worked beautifully.
  • Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted.
  • Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

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Reviews

  1. I'm not sure quite what I was expecting, but it wasn't this. However, I did quite like it. I think I overcooked it, since mine is much more wilted than your photo, but this falls under the quick, easy, and yummy category. I'll definitely make this again, particularly if I have spinach a little past its prime for using raw (like what I used tonight). I completely forgot to add the butter and lemon at the end, but the garlic and oil and flavored it quite nicely.
     
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RECIPE SUBMITTED BY

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
 
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