Easy Sautéed Spinach
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Betty
This was very good indeed. I made only one change, due to what I had on hand – instead of just spinach, I used a mix of spinach & arugula (with some trepidation). It turned out very well – we were only sorry that the greens weighed less than the recipe called for.
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Chris
i’ve been making spinach this way for years and love it for its simplicity. some other ingredients to try are: freshly grated parmesan when served, a few drops of sesame oil and toasted sesame seeds (for a gomae-ish taste), shallots. this is my favorite way to eat spinach other than creamed steakhouse style.
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Ramon de la Peña
Start from bagged spinach to finish around ten minutes. I didn’t remove the leaf stems knowing they’d go limp and delicious. I drained but throw it away, believing they’d be very nutritious. Ate it with a strip of bacon and freshly chopped onions and tomatoes. SUPERB
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Matty
Spinach is always touted as being really rich in iron. The trouble is, that most of that iron cannot be absorbed. It needs to have a source of Vit. C along with it. That is why many recipes you see will have a splash of vinegar or lemon juice. Not only does it taste good, but it is better for you! Balsamic vinegar – yum! (Just don’t overdo it!)
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[email protected]
It was lovely
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Dave Anderson
I learned of this recipe 30+ years ago watching (on tv with rabbit ears, no cable) The Urban Peasant cooking show starring James Barber that aired at noon on CBC tv in British Columbia Canada. Only difference (and a must for this recipe) is a very small dash/hint of nutmeg lightly spread on the top spinach before turning over. also as a person added above I too like a sprinkle of cider vinegar at end.
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Frances
Great recipe! I want to make this for my dinner party but will have to make it in advance (ie an hour or so) is it possible to make to do, or will it be too wilted by the time I serve it? Any suggestion…
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Elise Bauer
Hi Frances, I would just reheat it in a microwave or on the stovetop right before serving. This spinach is supposed to be quite wilted.
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Chris
I always throw in some white vinegar when cleaning my spinach, to avoid e-coli. Great tips on cooking it!
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Lois Acheson
Don’t forget if you are not going to use your spinach right away, par boil it & then you can freeze it. When you’re doing that, always remember to add salt.
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Tina
OH how I LOVE spinach! I made this tonight, and it was great! Just my husband and me, so cut the recipe in half, and it was perfect. This may be our new favorite vegetable side dish recipe.
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Aisyah
This is exactly how Malay people cook at home! Tasty, and the spinach taste really jumps out. Sometimes we make it a bit liquidify, by cooking it with a little soup, because we eat it with white rice. And a kick of spiciness with chillies!
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Matt
Thank you again for another easy, tasty recipe. I had some spinach that was going past its prime and I remembered my second favorite omelet is spinach & feta and I needed a refresher on how to cook it. I couldn’t remember if I had to add a little chicken stock or not….
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Michelle
This is how exactly Asian way of cooking spinach! love it, but any other way to have spinach ? thanks.
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Josway
Can I use coconut oil instead of olive oil
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Elise Bauer
Hello Josway, I haven’t tried making it with coconut oil, but if you do, please let us know how it turns out for you!
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E
Add a good squeeze of lemon and dill – Greek-style – delicious
Thank, your recipe was perfect, exactly what I needed, You’re the best.
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Thank you David! I’m so glad you liked the spinach.
Tried this yesterday, my husband is not a huge fan of spinach, but we both loved it!
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I too have been making this for years. A family favorite!!! Delicious
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It is so good for breakfast on dry toast. But you might have garlic breath lol
Really easy to make and follow! Made for my vegan boyfriend and he loves the way it smells
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