Sautéed Spinach

August 26th, 2011 by Erin Gennow
Sauteed Spinach

Sauteed Spinach

Sautéed Spinach

Sautéed spinach is a very easy, quick, and healthy side dish to prepare.  The same technique can by applied to cooking chard and kale as well, they just take a bit longer to cook.

Prep Time: 1 minute

Cook Time: 10 minutes

Serves: 4 sides


1 tablespoon extra virgin olive oil

2 cloves garlic, peeled and smashed

1 lb. fresh baby spinach leaves, washed

¼ cup water or broth

¼ teaspoon fresh grated nutmeg

Fine sea salt and pepper, to taste


Heat a large skillet over medium heat and add 1 tablespoon of extra virgin olive oil.

When the olive oil is hot add the smashed garlic cloves and sauté until fragrant, about 3 minutes.  Remove the garlic once it has infused with the oil.

Add the spinach to the skillet; sprinkle with fine sea salt, ¼ teaspoon freshly grated nutmeg, and fresh ground black pepper.  Drizzle the ¼ cup of water or broth over the spinach, cover with a lid, and sautéed over medium-low heat for about 5-8 minutes, or until just wilted but still bright green.  Stir the spinach occasionally while it is sautéing.  Take off the heat after about 5-8 minutes to retain the green color.  Serve immediately.

A year ago on The Daily Morsel


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One Response to “Sautéed Spinach”

  1. […] 12 ounces fresh spinach, for sautéing separately […]

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