Sautéed Spinach

Spinach is really quite simple to prepare. Unfortunately, it gets a bad rap because many people overcook it, which results in a rather unappetizing lump of green mush. So be careful! As with many dark leafy vegetables, it comes into season in winter in SoCal and spring in other regions. Always buy produce in season—it’s better for you, and better for the environment! Spinach is generally grown in coarse, sandy soil. The best way to clean it is to soak it in a large pot of cold water. The grit will fall to the bottom—so lift it out of the water, don’t just pour it all into a colander.

What you need

  • Spinach (1 bunch)

  • Garlic (1 clove)

  • Butter and olive oil

  • Pignoli

  • Sun-dried tomato

  • Grated cheese

How you make it

  • Remove the stems from the spinach leaves and clean the leaves by soaking them in a pot of cold water.
  • Finely chop one garlic clove and a half teaspoon or so of sun-dried tomato (optional but recommended).
  • Add a pat of butter and a bit of olive oil to a frying pan (how much really depends on how much spinach you have).
  • Add the garlic and sun-dried tomato along with a teaspoon or so of pignoli. Heat over medium-low flame. Don’t let the garlic brown.
  • Squeeze the water from the spinach and tear into small pieces. Add to the pan and stir until wilted, 3 or 4 minutes.
  • Sprinkle with a bit of grated cheese. Because everything’s better with a bit of grated cheese.

That’s all there is too it. Serve it right away, as it gets cold quickly.

Buon appetito!

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