Description
Sautéed spinach is a quick, nutritious, and flavorful side dish made with fresh baby spinach, garlic, and Parmesan cheese. This simple recipe uses olive oil and butter to create a perfect balance of richness and freshness, making it an ideal accompaniment to any meal.
Ingredients
Ingredients
- ½ tablespoon extra-virgin olive oil
- ½ tablespoon unsalted butter
- 1 clove garlic, minced (about 1 teaspoon; add up to 3 teaspoons for more garlic flavor)
- 12 ounces baby spinach
- ¼ teaspoon kosher salt
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Heat the fat: In a Dutch oven or a similar large, deep pot, add the olive oil and butter over medium heat.
- Add garlic: When the butter starts to bubble and foam, stir in the minced garlic and sauté briefly to release its aroma.
- Add spinach: Add the baby spinach in large handfuls, stirring continuously so the leaves begin to wilt and more spinach fits into the pot.
- Cook covered: Once all the spinach is added, cover the pot and reduce the heat to medium-low. Let it cook for about 3 minutes, then uncover and stir. Continue stirring until the spinach is fully wilted.
- Season and finish: Stir in the kosher salt, 1 tablespoon of Parmesan cheese, and optional red pepper flakes if using. Taste and adjust seasoning as needed.
- Serve: Use a slotted spoon to transfer the spinach to a serving bowl. Sprinkle with the remaining 1 tablespoon of Parmesan cheese. Serve immediately.
Notes
- To Store: Refrigerate sautéed spinach in an airtight container for up to 4 days.
- To Reheat: Warm gently in the microwave until heated through.
- To Freeze: Freeze spinach leaves packed into ice cube trays until solid, then transfer the cubes to a freezer-safe container for up to 3 months. Thaw in the refrigerator and use primarily as an ingredient in soups, pastas, pizzas, or sandwiches rather than reheated alone.
