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.