The sautéed spinach with Parmesan and mozzarella is a tasty recipe suitable as a side dish that is very beneficial for our body.
In this season they are abundant and can be enjoyed more often.
The preparation of this recipe is quite simple.
The only difficulty it presents is that you have to wash them thoroughly as they are full of sand.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs spinach
- 9 oz mozzarella
- to taste grated Parmesan
- 1 clove garlic
- 4 tbsps extra virgin olive oil
- to taste salt
- 2 glasses water
Tools
- Bowl
- Pot
- Colander
- Pan
Steps
Chopped Spinach in a Jar HERE amazon 
Trim the spinach and remove any damaged leaves.
Soak in a large bowl and wash thoroughly at least three times until there is no more dirt in the water.
Boil a small amount of water in a pot and blanch the spinach for just one minute.
In a large pan, add four tablespoons of oil and the garlic, finely chopped and without skin. Add the spinach.
Brown the garlic and add the drained vegetables, sauté, brown, and cook in the pan for another five to seven minutes.
Add grated Parmesan and diced mozzarella, and wait for it to melt.
Serve and eat the “Sautéed Spinach with Parmesan and Mozzarella” hot. Prepared this way, they will be appreciated even by children who want to become strong like “Popeye,” the legendary cartoon character.
The preferred cooking method for spinach is steaming, which retains all their vitamins and minerals like magnesium, potassium, copper, calcium, etc.
In some recipes, especially in good mixed salads, they are even eaten raw.
Sautéed Spinach with Parmesan and Mozzarella
Buy fresh spinach from a trusted greengrocer and remove any damaged leaves.
This content contains one or more affiliate links
Also, come and check out my social media pinterest instagram twitter facebook
FAQ (Questions and Answers)
How long should spinach be cooked?
Boil a small amount of water in a pot and blanch the spinach for just one minute.
In a large pan, add four tablespoons of oil and the garlic, finely chopped and without skin.
Brown the garlic and add the drained vegetables, sauté, brown, and cook in the pan for another five to seven minutes.
