Do you need to wilt spinach before sautéing?

Although blanching the spinach in boiling water is entirely optional, there are several key reasons for this extra step that make it worth it. First, blanching will help reduce the concentration of oxalates , which can contribute to health issues for certain individuals. You'll also be able to remove any excess moisture that may make this recipe taste soggy or overcooked. Blanching also speeds up the sauteeing process while preserving the dark green color.

Why is my sauteed spinach watery?

Since spinach is mostly water, it will naturally release those liquids the second it is exposed to heat. For the best flavor and texture, start by boiling your spinach for 30 seconds, then rinsing and straining it completely. Then, sautee it in melted butter with freshly minced garlic for a simple side dish that's loaded with flavor (not water).

How do you perk up wilted spinach?

If your spinach has seen better days but you want to salvage it, soak it in a bath of cold ice water for approximately 30 minutes to an hour. The cold water will perk the leaves back up and give them a new lease on life. Then, strain the water and spin the spinach leaves before using them in your favorite spinach recipes.

Sautéed Spinach

Description

This buttery, garlicky Sautéed Spinach is the best way to enjoy this nutritious green. It's wilted to make it tender, then sauteed with butter and fresh garlic for a burst of flavor. It's the ultimate healthy side dish and only takes a few minutes to make!

Ingredients

1 pound fresh spinach (2 bunches), stems removed and cut in half
2 tablespoons butter
3 cloves garlic, finely chopped
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)

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Instructions

Bring a large pot of water to a boil. Add the spinach and cook for 30 seconds until wilted.
Remove the wilted spinach and rinse it under cold running water until it is cool enough to handle. Drain it in a colander and squeeze out excess water. Set aside.
In a large skillet, melt butter over medium-high heat until bubbly, about 1-2 minutes. Add garlic and sauté until fragrant, about 1 minute.
Stir in spinach and toss well to coat. Cook for 1 -2 minutes until heated through.
Season with salt and pepper. Serve immediately.

Notes

How to store: This easy sautéed spinach recipe is best served right away, but you can also store it in an airtight container in the fridge for 3-4 days.

How to reheat: The easiest way to reheat your leftover spinach is to microwave it for approximately 1-2 minutes or sauté it quickly in a pan over medium heat until warm.

How to freeze: Cooked spinach freezes very well. Freeze your leftover spinach in an ice cube tray or silicone mold, then store the little pucks in a freezer bag. You can either serve the leftovers as a side dish with dinner or let the precooked, seasoned spinach add flavor and extra nutrients to your casseroles or soups.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American