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Thursday, February 21, 2013

Sauteed Fresh Spinach and Garlic

I know this is a REALLY simple recipe, but sometimes I just have to think about all of those new cooks out there just starting out. This Sauteed Fresh Spinach and Garlic HAS to be in your recipe repertoire and goes perfectly with just about anything you're serving. I love spinach and generally buy it frozen because once you cook down fresh spinach you really don't get much of a yield. I say this serves 4 as a side dish, but I could eat the entire bowl myself! 

Sauteed Fresh Spinach and Garlic
10 oz. Fresh Spinach
4 Garlic Cloves, thinly sliced
1 tbsp. Extra Virgin Olive Oil
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

1. Heat oil in a large, nonstick saute pan; then add the garlic and spinach. 
2. Saute until the spinach starts to wilt and garlic has released it's smell. Season with salt and pepper. Serves 4. 

*Nutritional Information per Serving: Calories 51, Fat 3.8g, Protein 2.2g, Fiber 1.6g
*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.


To remove the stem from a fresh spinach leaf, fold the leaf in half along the spine, grab the bottom of the stem and tear toward the tip of the leaf. To clean spinach, swish in a bowl of cold water, let sit for a minute, and then lift into a colander to drain. Empty the water and repeat. After doing this, taste a leaf. If you detect even the slightest bit of grit, wash the leaves again.


  1. Carrie,
    I love getting fresh spinach in my CSA farm share, but I never think to sauté it. Great idea!

    1. Thank you Kirsten, it really brings out the flavors.


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