Summer

Sauteed Spinach

September 15, 2009
Author Notes

Most recipes call for boiling the spinach. I find young spinach doesn't need added water or too much cooking and the way I cook them, they end up retaining most of their vitamins and minerals. This recipe is extremely quick to do and you only use one pot. In less than 5 minutes you are ready to serve them. —Maria Teresa Jorge

  • Serves 4
Ingredients
  • 6 handfuls spinach
  • 2 tablespoons extra virgin olive oil
  • 2 garlics
  • salt
  • pepper black
  • red peppercorns
  • Fleur de sel
In This Recipe
Directions
  1. Wash the spinach and pat dry with a tea towel.
  2. Add the olive oil and garlic in a sauteeing pan.
  3. When the garlic starts to sizzle add the spinach, a pinch of salt and sautée for 2 minutes until it starts wilting. Remove the garlics and drain the spinach well.
  4. Serve on a warm plate, add some freshly ground black pepper. Sprinkle with a few hand crushed red peppercorns and a pinch of Fleur de sel. Drizzle a little extra virgin olive oil around the plate.
  5. You can also serve it on individual plates as a bed with a piece of grilled fish or steak on top.

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