Sautéed baby spinach is a simple, healthy, and tasty side dish: it takes just a few minutes to prepare and makes a great accompaniment to meat dishes, delicious with roasts, or even added to eggs to make an omelet. For this recipe, I used baby spinach, but regular spinach works just as well. I’m not particularly fond of this vegetable, but I appreciate its versatility and especially the short cooking time, so I buy it from time to time. If you want to enrich the sautéed baby spinach, you can add some speck or diced bacon, or a nice sprinkle of Parmesan cheese.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 1.1 lbs fresh and cleaned baby spinach
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Vegetable Peeler for garlic
- 1 Colander sink
- 1 Saucepan
Steps
Peel the garlic clove. In a saucepan, heat the oil and let the garlic flavor it over low heat, without browning it too much: it should only release its aroma. Wash the baby spinach and drain them slightly. Transfer them to the saucepan with only the water remaining on the leaves and season with salt. Cover and cook for a couple of minutes, then remove the garlic and continue cooking for another two or three minutes uncovered. Serve the baby spinach hot.
