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Under 30 Minutes

Sauteed Spinach

This spinach dish from chefs Lee Hanson and Riad Nasr (Minetta Tavern) tastes great alongside their Roast Farmers Chicken.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 2
Sauteed Spinach

Source: Everyday Food, January/February 2004

Ingredients

  • Coarse salt and freshly ground pepper
  • 1 pound leaf spinach
  • 2 teaspoons olive oil
  • 1 clove garlic, crushed

Directions

  1. Bring a large saucepan of generously salted water to a boil. Prepare an ice-water bath; set aside. Add spinach to boiling water and cook until just wilted. Transfer to ice-water bath, until cool. Drain and squeeze to remove any excess liquid.

  2. In a large skillet, heat oil over medium-high heat and add garlic. Add spinach; season with salt and pepper. Cook until heated through; serve immediately.

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!

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