Spinach is a nutritious leafy vegetable that is loaded with vitamins C, A, B, folic acid, and a little vitamin K. This makes spinach good to include in your diet on a regular basis. There are many ways to enjoy spinach, and sauteed spinach is probably the quickest, and it's delicious too.
Ingredients
Sauteed spinach with garlic
- 3 bunches of spinach (285g each) or 900g of unroasted spinach
- 2 tablespoons olive oil, butter, or other preferred type of fat
- 4 cloves garlic, chopped
- Salt and pepper, to taste
Sauteed spinach with mushrooms
- 450 g young spinach that is still small or 900 g spinach bunch, coarsely chopped
- 2 tablespoons olive oil or butter
- 225 g mushrooms
- 1 to 2 cloves garlic, chopped
- 1 teaspoon of fresh thyme leaves
- Salt and pepper, to taste
Step
Method 1 of 3: Preparing the spinach
Step 1. Cut the spinach stalks
Remove any yellowed or wilted leaves.
Step 2. Wash in plenty of water
A good method is to place all the leaves in a large colander and dip them in a sink filled with cold water.
Step 3. Shake to drain the water or twist in a salad spinner
Wet spinach will not fry well.
Method 2 of 3: Stir-fried spinach with garlic
Step 1. Warm the olive oil in a large frying pan or heavy skillet
Keep it on medium heat.
Step 2. Add the garlic
Saute the garlic for 3 minutes or until it shows signs of turning brown.
Butter will cook faster than other types of fat, so if using it, keep an eye on the stir fry and be prepared to reduce the heat immediately. However, some people believe that butter tastes better with spinach and blends better than oil
Step 3. Increase the fire
Add a third of the amount of spinach leaves.
Step 4. Stir constantly until the leaves wilt
Then add the next third of spinach and sauté the same about 1 minute later.
Step 5. Add the last third of the spinach after the second third of the spinach has wilted
Step 6. Cook the spinach until all the liquid has evaporated
This will take about 5 minutes and be sure to stir frequently to prevent sticking.
Step 7. Remove from heat
Season with salt and pepper to taste. Then serve immediately.
A few grated lemon zest will go well with sauteed spinach
Method 3 of 3: Stir-fried spinach with mushrooms
Step 1. Heat olive oil or butter in a large frying pan or heavy skillet
Turn the heat to medium-high.
Step 2. Add mushrooms
Stir frequently as it cooks for about 5 minutes. Mushrooms are ripe when they start to sweat and appear brown.
Step 3. Reduce the heat to medium heat
Add garlic, thyme (thyme), salt and pepper to taste. Stir for a minute or so until the mushrooms become softer.
Step 4. Add spinach in one-third increments
After the first third withers, add the next third, and so on. Stir frequently to prevent sticking.
Step 5. Remove from heat
Serve hot or warm.
Step 6. Done
Tips
- Discarded spinach stems and leaves can be composted or fed to chickens in the backyard.
- Even if the spinach is said to have been washed, wash it again. There is always a lot of dirt on spinach.
- A pinch of nutmeg often enhances the flavor of the spinach.
- Spinach wilts quickly after picking. Check for wilting or yellowing of the leaves at the time of purchase and avoid doing so. Once purchased, use immediately. Or, grow your own spinach and cook it right after it's picked.
- Covered, sautéed spinach will keep for three to four days in the refrigerator. Just reheat it to prepare it.
- There are different types of spinach around the world. In New Zealand and Australia, there is a type of spinach called New Zealand spinach or Warrigal vegetable. These vegetables are not botanically related to spinach but look and taste the same, and can be sautéed in the same way as suggested here.
Warning
Never overcook spinach. Spinach will not look good nor will it taste good
What you need
- Cutting board and knife
- Vegetable slicer (salad spinner)
- Big frying pan
- Serving utensils
