Time 10m Yield 6 servings Number Of Ingredients 8 Steps:
Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
Time 10m Yield 4 servings Number Of Ingredients 5 Steps:
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots and saute until fragrant, 1 minute. Add the spinach by the handful and toss with tongs until it wilts, 3 to 5 minutes. Season the spinach with salt and pepper. Serve immediately.
Time 15m Yield 4 Number Of Ingredients 4 Steps:
Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.
Time 10m Yield 4 servings Number Of Ingredients 4 Steps:
Discard blemished spinach leaves and tough stems. Rinse the spinach and drain well. Heat the oil in a skillet large enough to hold all the spinach. Add the spinach, garlic, salt and pepper. Cook over high heat, stirring rapidly, until the spinach is wilted and most of the moisture has evaporated. Remove the garlic and serve immediately.
Time 35m Yield 6 Number Of Ingredients 10 Steps:
Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop. Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl. Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest. Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.
Time 15m Yield 4 servings. Number Of Ingredients 5 Steps:
In a large skillet, saute the garlic in oil for 1 minute. Add wine. Bring to a boil; cook until liquid is reduced by half., Add spinach and salt; cook and stir for 2 minutes or just until spinach is wilted. Serve with a slotted spoon.
Time 20m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large nonstick skillet coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the spinach, sherry, salt and pepper; cook and stir for 4-5 minutes or until spinach is wilted. Sprinkle with pine nuts.
Time 9m Yield 2 serving(s) Number Of Ingredients 4 Steps:
Heat the olive oil in a deep pan or large pot. Once heated, add the minced garlic and stir. DO NOT LET THE GARLIC BURN! Add the spinach and toss to coat the spinach. Cover and adjust to very low heat. Let the spinach steam, untouched for 5 minutes. Remove lid and add salt and pepper to taste. Stir and serve. (If the spinach is not cooked to your liking, continue to steam with lid on for another 2 minutes).
More about “quick and easy sauteed spinach recipes”
Time 15m Yield 4 serving(s) Number Of Ingredients 3 Steps:
In a pan large enough to hold the spinach, put olive oil and garlic, over medium heat. add spinach immediately and saute, moving the cooked spinach from the bottom up to keep things cooking evenly. when all of the spinach is wilted and the stems are tender, it’s done. do not let the garlic brown or it will get bitter.
