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


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


  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.


Be the first to comment!