Ingredients
Equipment
Method
- Rinse the baby spinach leaves and shake off excess water but keep them slightly damp.
- Peel and mince the garlic cloves.
- Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds, ensuring not to let it brown too much.
- Add the baby spinach to the skillet. It might seem like a lot at first but will quickly wilt.
- Use tongs to turn over the spinach, ensuring all leaves are coated with oil and garlic.
- Cook for about 5 minutes, or until all the spinach has wilted.
- Season with Kosher salt and freshly ground black pepper to taste.
Notes
- Storage: Leftover Garlic Sautéed Spinach can be stored in an airtight container for up to three days. Reheat in a skillet with a splash of water or olive oil to restore moisture.
- Freezing: While it’s best enjoyed fresh, you can freeze spinach dishes. Just be sure to cool it completely before transferring to freezer-safe containers.
- Variations: Get creative by adding other vegetables like bell peppers or mushrooms. These can add texture and new flavors to the sauté.
- Serving Suggestions: Pair your Garlic Sautéed Spinach with grilled fish or chicken for a well-rounded meal.
- Adding Nuts: For crunch, consider adding toasted pine nuts or slivered almonds just before serving.