Easy Sauteed Spinach Food

SAUTEED SPINACH AND MUSHROOMS

Steps:

• Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
• Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

GARLIC SAUTEED SPINACH

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

SAUTEED BABY SPINACH AND GARLIC

Steps:

• Heat oil In a large lidded sauce pan over a medium heat.
• Add garlic and toss (or stir) until it just starts to turn color.
• Remove from heat and IMMEDIATEY add spinach.
• Toss with a set of tongs to coat the spinach with oil/garlic.
• Salt to taste, some folks like it with a just a bit of fresh grated nutmeg.
• Cover and let sit for a couple minutes, toss again and serve.
• It should just be slightly warmed and retain it's crunch.

EASY SAUTEED SPINACH

Steps:

• In a large skillet, heat oil over medium. Add garlic; cook, stirring, until golden, about 1 minute; discard.
• Add spinach to skillet in three additions, adding more as each batch wilts, tossing often until completely wilted, about 10 minutes total. Season with salt and pepper.

SIMPLE SAUTEED SPINACH

Steps:

• Heat oil in a dutch oven over medium heat.
• Add garlic and cook until beginning to brown, 1 to 2 minutes.
• Add spinach, and toss to coat.
• Cover and cook until wilted, 3 to 5 minutes.
• Remove from heat and add lemon juice, salt and crushed red pepper.
• Toss to coat and serve immediately.

SAUTEED SHRIMP AND SPINACH

Steps:

• Stir together garlic, pepper, salt and lemon zest.
• Blend in lemon juice and olive oil.
• Set aside.
• Heat 1 tablespoon olive oil in skillet over medium-high heat.
• Add the shrimp, and cook for 2 minutes.
• Stir in the spinach and cook just until the greens are wilted and shrimp turn pink (about 2-3 minutes).
• Stir in the lemon-olive oil mixture.
• Toss well.
• Serve immediately.

SAUTEED BABY SPINACH

Steps:

• Heat oil in medium skillet over medium-high heat; add spinach. Toss until wilted, 2 to 3 minutes; season with salt and pepper.

QUICK SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots and saute until fragrant, 1 minute. Add the spinach by the handful and toss with tongs until it wilts, 3 to 5 minutes. Season the spinach with salt and pepper. Serve immediately.

QUICK AND EASY SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

SAUTEED SPINACH

Steps:

• Heat a large skillet. Melt the butter, then add the olive oil and chopped shallot. Cook until soft, about 3 minutes. Add the spinach and cook, stirring, until spinach is wilted. Season with salt and pepper and toss again. Serve warm.

EASY SAUTEED SPINACH

Steps:

• In a large nonstick skillet coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the spinach, sherry, salt and pepper; cook and stir for 4-5 minutes or until spinach is wilted. Sprinkle with pine nuts.

SAUTEED SPINACH

Steps:

• Wash spinach well. Use a salad spinner or kitchen towel to fully remove liquid from spinach leaves. Trim off any large stems on the spinach.
• In a large non-stick stock pan (or dutch oven), heat the olive oil over medium heat. Add in the garlic and saute for 1 minute--do not let your garlic brown. If this happens, you MUST start over!
• Add spinach, red pepper flakes, salt, and pepper to pan and toss the spinach to coat with the oil.
• Cover the pot and cook for 1 minute over medium heat. Remove lid, stir spinach and cover again. Cook for 1 minute covered. Remove lid, stir spinach and continue to saute for 1-2 minutes, until spinach is wilted.
• Remove from heat and drain off excess liquid off sauteed spinach if desired. Do this by placing sauteed spinach in a fine mesh colander and gently pushing down with a wooden spoon.
• Add in squeeze of fresh lemon juice and golden raisins if using. Serve.

SAUTEED SPINACH AND ONIONS

Steps:

• In a large skillet with sides, heat olive oil over medium high heat.
• Add the onions and saute for 7-9 minutes, until soft and starting to brown on the edges.
• Stir in minced garlic and red pepper flakes (if using) and saute for about 30 seconds. Sprinkle with salt.
• Add the spinach and stir into the onion mixture for 2-3 minutes, or until leaves are just wilted. Season to taste with salt and pepper. Add a squeeze of lemon right before serving, if desired.

VERY EASY GARLIC SAUTEED SPINACH

Steps:

• In a pan large enough to hold the spinach, put olive oil and garlic, over medium heat.
• add spinach immediately and saute, moving the cooked spinach from the bottom up to keep things cooking evenly.
• when all of the spinach is wilted and the stems are tender, it's done.
• do not let the garlic brown or it will get bitter.

SAUTéED SPINACH WITH GARLIC AND LEMON

Steps:

• Add the olive oil to a large, deep skillet and place over MEDIUM heat. Add the garlic and cook, stirring, for a minute or two or just until fragrant. Reduce heat a little, if needed, to avoid burning the garlic.
• Add the spinach, a handful at a time, packing it down into the pan with your hand. It will be a great big mound but will cook down quickly. Use tongs to move the spinach around and toss it in the garlic olive oil. Cover the skillet briefly, 30 seconds or so, just until the spinach begins to cook down. Remove the cover and toss again. Remove from the heat just as soon as the spinach is mostly wilted. Pour off excess liquid from the bottom of the skillet, if needed. Season with salt and pepper, to taste and add the lemon juice. Toss well to combine. Sprinkle with a little crushed red pepper flakes, if desired, and serve immediately.

LEMONY SAUTEED SPINACH

Steps:

• Add olive oil, garlic and the lemon zest to a wide skillet over medium heat. Cook, stirring often, until the oil is bubbling around the garlic, about 30 seconds. Pile the spinach leaves into the pan and add a generous pinch of salt. Wait about 30 seconds or until the bottom layer of leaves have started to wilt, and then toss the leaves around the pan. As the spinach cooks, keep tossing so that all the leaves have a chance to hit the bottom of the skillet.
• When the spinach looks bright green and is mostly wilted, remove the pan from the heat and serve with a pinch of extra salt on top. For a little heat, add a light sprinkle of red pepper flakes (optional).