advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Sauteed Spinach

This recipe for sauteed spinach is a great side to Jonathan Waxman's Perfect Roast Chicken. It can be found in Jonathan's cookbook, "A Great American Cook."

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Sauteed Spinach

Source: Everyday Food, January/February 2004

Ingredients

  • 2 tablespoons unsalted butter
  • 2 cloves garlic
  • 3/4 pound spinach, washed and large stems removed
  • Coarse salt and freshly ground black pepper

Directions

  1. Heat butter in a large skillet over medium-low heat. Add garlic and cook until lightly browned, about 2 minutes. Remove garlic and discard.

  2. Add spinach to skillet and cook, stirring, until wilted, 1 to 2 minutes. Season with salt and pepper; keep warm until serving.

Reviews (6)

  • lotto517 10 Aug, 2012

    I am on my last year as a culinary student, my desire to eat spinach is on the lower half of my list. This recipe sounds good, I am definately giving the recipe a shot.

  • krisx2 27 Oct, 2010

    simple and delish!

  • MALORENZA 17 Mar, 2010

    i just wandering, can we just saute spinach or stir fry?

  • ibcrafter 23 Mar, 2009

    This is similar to the way we cook kale, except we simmer the kale in chicken broth.

  • mmsrjs 9 Aug, 2008

    my daughter would remove the garlic, but not me, I clean it and cut into small pieces and hubby and I love it. Plus the garlic is very good for our bodies.

  • AmyWBauer 5 Feb, 2008

    Delcious!

Related Topics