Sautéed baby spinach is a super easy recipe for a simple yet tasty side dish. Cooking fresh spinach, whether loose, bagged, or even frozen, is really quick: just a splash of water and they are ready in a few minutes, without needing to boil them first and then sauté.
SPINACH SEASON – from September to May. Frozen spinach is available all year round.
RECIPES with spinach
- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Fall, Winter, and Spring
Sautéed Baby Spinach
- 14 oz baby spinach (or fresh spinach in a bag)
- 1 drizzle extra virgin olive oil (or butter – optional)
- to taste salt (and aromatic herbs*)
*Herbs or spices to flavor sautéed spinach:
Garlic, bay leaf, dill, basil, cinnamon, cardamom, chervil, cloves, onion powder, coriander, cumin, turmeric, tarragon, chives, fennel, juniper, lemongrass, marjoram, mint, myrtle, nutmeg, oregano, paprika, white or black pepper, pink pepper, chili pepper, parsley, rosemary, sage, savory, fennel seeds, mustard (seeds or powder), thyme, saffron, ginger.
Tools
- Pan wok style
- Wooden Spoon wooden
How to prepare sautéed baby spinach?
Wash the spinach leaves well. It’s not necessary to drain them too much, as a bit of excess water helps during cooking.
After washing, transfer the baby spinach directly into a large pan.
Salt and stir as needed. If necessary, add a splash of water or let it evaporate by increasing the heat.
The baby spinach cooks in just 3-5 minutes: they wilt quickly and are ready as soon as they become soft and a deeper green.
The larger spinach, on the other hand, may take 10-12 minutes to cook evenly.
Is it necessary to add oil or butter?
No, but for a richer flavor, a drizzle of olive oil or a bit of butter makes them more flavorful.You can also add garlic for extra flavor.
Pour them still frozen into a pan with a splash of water and, if desired, a dash of oil. Cover and cook over medium heat until completely thawed, allowing the water to evaporate. Stir and turn the spinach cubes as needed for even cooking.
At the end of cooking, to make them creamier, add a knob of butter or a bit of cream (also plant-based, for a vegan version).
🍀 with breadcrumbs: at the end of cooking, add breadcrumbs directly to the spinach with a drizzle of oil, then sauté over high heat for a minute, stirring, until golden and crispy.
🍀 with onion sauté: soften the sliced onion in a drizzle of oil in a pan, then add the spinach and cook together until tender, stirring occasionally to add flavor.
🍀 with cheese (or nutritional yeast for vegans): at the end of cooking and with the heat off, add cubed or grated cheese (such as mozzarella, scamorza, parmesan, or your preferred choice) and stir until it melts slightly and binds the spinach.Ricotta or crumbled tofu is also excellent for vegans.
STORING sautéed baby spinach
After cooking, let them cool and store in the fridge in an airtight container: they last 3 days. If frozen, they keep well for 3 months.
To use, just heat them directly in the pan.
FAQ (Questions and Answers)
Can I add other ingredients while cooking sautéed baby spinach?
You can add ingredients like cherry tomatoes, tomato sauce, pine nuts, raisins, breadcrumbs, or even crumbled tofu, nutritional yeast flakes, or cheese to enrich them. Just add everything towards the end of cooking.
Should I blanch them first?
No, there’s no need to pre-boil them. Cooking them in the pan with a little water avoids the double step and retains more flavor.
When to salt the sautéed baby spinach?
Better towards the end of cooking, to prevent them from releasing too much water.
Is it better to cook them with or without a lid?
Initially, it’s useful to cover to encourage steam cooking. Towards the end, it’s better to remove the lid to let the excess water evaporate.
What’s the difference between spinach and baby spinach?
Baby spinach are the younger and more tender leaves of spinach. They cook faster and have a more delicate flavor.
