Sautéed Spinach

Submitted by Barb G.

"If you like spinach you will love this. Blanching spinach before sautéing may seem like overkill. But it emphasizes the flavor and texture."

 

• Ready In: 16mins
• Ingredients: 6
• Serves: 2

ingredients

• 453.59 g spinach, stemmed (about 16 loosely packed cups, Baby spinach works great)
• 29.58 ml olive oil
• 3-4 garlic cloves, thinly sliced
• 1.23 ml crushed red pepper flakes
• salt and pepper
• balsamic vinegar

directions

1. WILT Spinach; Bring a large pot of water to boil over high heat; WILT spinach in boiling water; ADD all at once, stir, and drain immediately in a colander-- DO NOT let spinach sit in water.
2. Press out as much liquid as possible, forming it into a disk.
3. To sauté, heat oil in a large sauté pan over med-high heat.
4. Add garlic and pepper flakes; sauté until garlic turns golden, about 1 minute.
5. Stir constantly.
6. ADD the disk of spinach and break up with wooden spoon, stirring to coat with oil and garlic.
7. Cook just until heated through, about 1 minute.
8. Season with salt and pepper, then transfer to a serving platter.
9. Drizzle spinach with Balsamic vinegar before serving.

Reviews

[Katanashrp]

Great recipe! Even though it has the extra step, it's totally worth it. This was just like the sauteed spinach you would get at a nice steakhouse, without the price. Thank you!

 

[Sharlene~W]

I saw this in Cusine at Home. It looks yummy.

 

[I'mPat]

I loved it, used silverbeet (plenty in veg. plot at the moment). Would make it for myself but unfortunately having a hard time getting other family members to try a decent serve.

 

[PaulaG]

I used the baby spinach. I brought the water to boil in my pasta pan. Using the strainer insert I left the spinach in the water only long enough to wilt, I pressed out the excess liquid. I cooked the garlic in my iron skillet and when garlic was ready turned off the heat. The pan retained enough heat in order to heat the spinach through. It was wonderful. Thanks Barb.

 

[Latchy]

I used silverbeet for this recipe, wilted it, drained and chopped it roughly then followed the recipe through each stage. Turned out to be the best silverbeet I have had. Will make this again for sure.