Sautéed Spinach Leaves
Serves 3 to 4
I love spinach and often use frozen for a quick and easy side dish. However, with the availability of prewashed fresh spinach, this recipe takes less time than using frozen, is very easy and, as you would suspect, tastes even better. The nutmeg is a traditional addition to many Italian greens and provides just a hint of background flavor. I prefer to use flat leaf spinach, but you can use curly leaf or whatever is available. For a similar and even faster version, see the wilted spinach in the similar and related recipes links.
- 2 tablespoons olive oil
- 3 large garlic cloves, minced
- 20 ounces fresh flat leaf spinach, prewashed or rinsed well and dried
- Salt and pepper to taste
- 1/8 teaspoon freshly ground nutmeg (optional)
Heat the olive oil and garlic in a large skillet or sauté pan over medium-high heat just until the garlic begins to sizzle. Add the spinach in batches, each just enough to fill the pan, and sauté until the bottom leaves have wilted slightly. Keep adding the spinach, tossing to move the wilted leaves to the top and the uncooked leaves to the bottom, seasoning with salt and pepper, until all of the leaves have started to wilt. Sprinkle with the nutmeg, toss one more time and remove from heat. The whole process will only take about 3 minutes. Serve immediately or partially cover to keep warm for a little while, keeping in mind that the spinach will continue to cook down.
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Wilted Baby Spinach Leaves with Garlic and Parmesan
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