When I was growing up, Popeye cartoons tried to motivate kids to eat the only spinach option typically available: canned, which I thought tasted truly awful. I don’t remember seeing the beautiful, varied leafy greens, including spinach, that are in produce departments today.
Sauteed fresh spinach is wonderful. Our town’s upscale destination restaurant, Tuscan Moon, serves a delicious version that inspired this recipe. Sauteed spinach is a tasty, quick, and nutritious side dish that’s great with barbecued ribs, roast lamb, fish, or steak.
This recipe has instructions to boil the juices until they’re slightly reduced. This is to preserve the nutrients and flavorings and avoid having a pool of liquid on the plate or in the bowl.
Fresh spinach from your garden, farmers market, or grocery store produce aisle is best, but bagged (regular, not baby) works too.
|Garlic Sauteed Spinach||
- 2 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 2 tablespoons soy sauce (reduced sodium if desired; gluten-free if necessary)
- 2 bunches or 1 9-ounce bag fresh spinach, washed well and large stems removed
- Place olive oil in a skillet over medium heat. When oil is warm, add garlic and heat until fragrant and very light golden, not browned (a minute or two).
- Add soy sauce, then add spinach, as much as will fit into the pan. Then as the spinach cooks down, add a handful or two at a time until it’s all in the pan. Increase heat to medium high. Saute until all of the spinach is wilted and dark green all the way through, 3 to 5 minutes.
- Push spinach into a loose pile to one side in the skillet and allow the liquid to drain out of the spinach, tipping the pan slightly. Let the liquid bubble and reduce down a little. Place spinach in serving dish or onto individual plates with tongs or a slotted spoon and drizzle the liquid over it.