Garlic Sautéed Spinach
A super quick side that's good for you and tastes fabulous. It always amazes me how much spinach wilts - so this is a great way to consume ALOT of good nutrition with just a few bites! A terrific side for meaty mains. Try a classic steakhouse dinner with Prime Rib or steak, Paris Mash and this Sautéed Spinach!
Prep Time5 mins
Cook Time4 mins
Total Time9 mins
Servings: 2 - 3 people
- 2 bunches spinach (Note 1)
- 1 tbsp olive oil
- 2 garlic cloves , finely chopped
- Salt and pepper
Trim the stem from the leaves, then wash the leaves very well (spinach often holds a lot of dirt).
Shake off excess water but do not dry (water droplets helps steam-cook the spinach).
Heat oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds until it becomes light golden and smells amazing.
Add spinach, then use tongs or 2 wooden spoons to toss until the spinach wilts - about 2 minutes. I like mine just wilted.
Remove from heat immediately and sprinkle with salt and pepper and toss once more.
Transfer to serving platter and serve.
1. Spinach is sold here in Australia in bunches. Once the leaves are cut from the stem, the leaves for each bunch amount to about 3 to 4 big handfuls. So use around 8 handfuls of spinach - it wilts by about 80% once sautéed.
Recipe will also work with baby spinach but you will need even more because it's more delicate so it wilts even more.
I also use this recipe for: Chopped kale, silverbeet / Swiss chard and Asian greens.
2. Scaling recipe (click on servings and slide) - best to cook spinach in batches OR use a very large wok!
Calories: 100kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 409mg | Potassium: 837mg | Fiber: 3g | Vitamin A: 14065IU | Vitamin C: 43.1mg | Calcium: 154mg | Iron: 4.1mg