Sautéed Spinach

Sautéed Spinach created by Katanashrp

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
Serves:
Units:

ingredients

directions

  • 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.
  • Press out as much liquid as possible, forming it into a disk.
  • To sauté, heat oil in a large sauté pan over med-high heat.
  • Add garlic and pepper flakes; sauté until garlic turns golden, about 1 minute.
  • Stir constantly.
  • ADD the disk of spinach and break up with wooden spoon, stirring to coat with oil and garlic.
  • Cook just until heated through, about 1 minute.
  • Season with salt and pepper, then transfer to a serving platter.
  • Drizzle spinach with Balsamic vinegar before serving.
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RECIPE MADE WITH LOVE BY

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

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  1. Katanashrp
    Sautéed Spinach Created by Katanashrp
  2. 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!
  3. SharleneW
    I saw this in Cusine at Home. It looks yummy.
  4. ImPat
    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.
  5. 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.
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