Properly sautéed spinach is incredibly flavorful and delicious. It is the perfect way to sneak in those healthy greens on your plate. In this post I will share tips on how to sauté spinach quickly on the stovetop.
This post contains affiliate links. I have partnered with Pomora Olive Oil. They send me quarterly batch of their newest olive oils in exchange for a post. I receive a small compensation from any olive oil orders at no additional cost to you.
There are few more exciting things for a food blogger than finding a box of gourmet olive oil at your door step waiting to be opened. I can't properly describe how much I LOVE Pomora Olive Oil, but let me tell you; I LOVE POMORA OLIVE OIL! It is such a treat to use in my cooking. All of their olive oils are earthy, rich, and flavorful. They just can't compare to the store bought olive oils. When I run out of Pomora's olive oils and I am forced to resort to the store brands; the differences in the enhancements to my dishes is significant. I begin counting down the days for my next shipment arrival. It becomes quite nerve racking!!! Click here to read all about my favorite things about Pomora Olive Oil.
This quarter I received chilli, lemon, and rosemary flavored olive oils.The lemon olive oil literally tastes like Pomora squeezed a yellow, fresh, ripe lemon into the olive oil. It is wonderfully refreshing.
How to Sauté Spinach
I grew up hating spinach. My mother either cooked spinach from frozen or from a can with very little seasoning. My mom was not one to let me walk away from the dinner table until I finished eating everything on my plate. Therefore, I would sit at the table unhappily for hours gagging and trying to out-will her. I had no idea how lovely spinach could be. My adult self has since learned how to properly cook spinach and have grown to immensely love the healthy green leafy vegetable. The pairing of lemon and spinach are a delectable match. Therefore, Pomora's lemon olive oil is perfect for sautéing the spinach.
Here are tips and steps on how to sauté spinach.
- I prefer the fresh bunched baby stemmed spinach leaves. However, they are usually full of gritty dirt. Rinse and clean the spinach throughly. Pat and dry the spinach as much as possible. If you have a lettuce spinner, spin it dry through the spinner. Cooked spinach is very watery. You don't want to add extra water that will take away from the flavor. Another option is to use the bagged stemless spinach. The pre-bagged spinach does not have gross gritty dirt and is less watery.
- In a large sauté pan or dutch oven pot, add olive oil. (Use Pomora lemon olive oil if you have it. If not, use a plain olive oil and add in the lemon juice at the end of the process.)
- Add garlic, and sauté over a medium heat until garlic is softened. Do not overcook the garlic into a dark brown. Dark brown garlic will give a burnt flavor.
- Add spinach, salt, and pepper. Stir quickly with a spatula or wooden spoon. Cover with a lid and cook for about 2 minutes.
- Uncover, stir again, and cook until spinach is perfectly wilted to your desired texture. (About 2 more minutes.)
- If you did not have Pomora lemon olive oil, add a squeeze or two of fresh lemon juice and mix.
- Add a slice of butter and mix in until melted. If you like a little spice, sprinkle on some red chili flakes. Serve.
How to make sautéed spinach not bitter?
Have you ever ate fresh cooked spinach that taste a bit bitter? That is not a good way to enjoy spinach! Did you know that citrus will take away the bitterness from sautéed spinach? This is why the Pomora lemon olive oil is a brilliant compliment to preparing sautéed spinach. However, you can also do a squeeze of orange, or add in a bit of lemon or orange zest. If you are not a citrus fan, another option is to sauté the spinach in olive oil and add a drizzle of good balsamic in the end. The acid from the balsamic will also take away that bitter flavor.
Have you fallen in love with Pomora Olive Oil like me? Here are several recipes I have developed using my favorite olive oil. However, if you ran out of your favorite olive oil can.... you can use any olive oil you have on hand for these recipes:
- Greek Lemon Potatoes
- 10 Minute Easy Italian Marinated Mushrooms
- Jalapeno Chimichurri Sauce
- Oven Roasted Broccoli with Parmesan
- Mediterranean Quinoa Salad
- Simple Chickpea Salad
- Mint Watermelon Salad with Feta
- Blueberry Burrata Salad
Sautéed Spinach makes an excellent side dish for Wagyu steak! Read how to cook Wagyu steak and make it for a special occasion!
How to Sauté Spinach-Lemon, Olive Oil Sautéed Spinach
Ingredients
- 1 lb fresh baby spinach
- 2 tbs infused lemon olive oil or plain olive oil and add lemon
- 3 large garlic cloves thinly sliced or chopped
- salt and pepper to taste
- 1 teaspoon butter
- lemon squeeze of fresh lemon if you do not have infused lemon olive oil
Instructions
- Rinse and clean 1 pound of spinach throughly. If you have a lettuce spinner, spin it dry through the spinner. If you do not, pat and dry the spinach as much as possible.
- In a large sauté pan or dutch oven pot, add 2 tbs olive oil.
- Add 3 sliced or chopped garlic, and sauté over a medium heat until garlic is softened. Do not overcook the garlic into a dark brown.
- Add spinach. Salt and pepper (to taste). Stir quickly with a spatula or wooden spoon. Cover with a lid and cook for about 2 minutes.
- Uncover, stir again, and cook until spinach is perfectly wilted to your desired texture. (About 2 more minutes.)
- If you did not have infused lemon olive oil, add a squeeze or two of fresh lemon juice and mix.
- Add 1 teaspoon of butter and mix in until melted. If you like a little spice, sprinkle on some red chili flakes. Serve.
Nutrition- Nutrition info is based on estimation only.
