Fresh spinach sautéed in a pan is one of the most loved side dishes, enjoyed by both adults and children and incredibly versatile. They are perfect to accompany any main course, from cheeses to meat dishes.
We often buy them frozen for convenience, but I assure you that sautéing fresh ones with a good drizzle of extra-virgin olive oil, a garlic clove and a pinch of salt really makes a difference! Today we’ll prepare them together in a very simple way, making them flavorful and not at all watery. The secret? We won’t add a single drop of water: just the moisture naturally released by the leaves during cooking.
Don’t forget to take a look at my other RECIPES WITH SPINACH — I’m sure you’ll find many other tasty ideas. Ready to put a healthy and tasty side dish on the table? Let’s see how to make fresh spinach in a pan, and if you try the recipe, let me know what you think!
A hug, Barbara
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz fresh spinach
- to taste extra-virgin olive oil
- to taste salt
- 1 clove garlic
How to make fresh spinach in a pan
Start preparing the fresh spinach: clean the spinach by removing the root ends, any bad leaves and the tougher stems if necessary. Wash them well in plenty of cold water and let them soak to remove soil. Repeat the washing until the water is clear, then drain them thoroughly.
Pour a drizzle of extra-virgin olive oil into a large nonstick skillet, add the garlic clove and add the washed spinach. Don’t worry if there seems to be a lot – in a short time they will wilt and reduce in volume. Cover with a lid and let them cook, stirring occasionally, for 5 minutes.
Then remove the lid and continue cooking for another 5 minutes so that the water released by the spinach reduces and the spinach is fully cooked. Season with salt and let them absorb the flavor, then serve hot.
How to store cooked fresh spinach in a pan
Store in the refrigerator for 2–3 days; you can also freeze them for several months.
