Spinach is a very nutritious leafy vegetable, full of vitamins C, A, and B, as well as vitamin K. This makes it a healthy vegetable to include in your diet. There are many ways to enjoy spinach, and stir-frying is probably the fastest and tastiest method.
Ingrediants
Sauteed Spinach with Garlic
- 285 gr of spinach in bunches or 900 gr of loose spinach
- 2 tablespoons of oil, 70 grams of butter or other fat.
- 4 garlic cloves, minced
- Salt and freshly ground pepper, for flavoring
Sauteed Spinach with Mushrooms
- 450 gr of baby spinach or 900 gr of spinach in bunches, roughly chopped
- 2 tablespoons of olive oil or butter (70 g)
- 225g of Mushrooms
- 1 -2 garlic cloves, minced
- 1 teaspoon of fresh thyme
- Salt and freshly ground pepper, for flavor
Steps
Method 1 of 3: Prepare the Spinach
Step 1. Discard the spinach stems
Also discard yellow or wilted leaves.
Step 2. Wash with plenty of water
The best method is to put all the leaves in a large colander and dip it into the sink filled with cold water.
Step 3. Drain the water from the spinach well
Wet spinach will not cook well in a pan.
Method 2 of 3: Sauteed Spinach with Garlic
Step 1. Heat the oil in a wok or a large pan
Keep the heat medium high.
Step 2. Add the garlic
Cook it for about 3 minutes or until it turns brown.
Butter has a lower smoke point than other fats, so be careful if you use it, and keep an eye on the fire to be ready to lower it quickly. However, many are convinced that it goes better with the flavor of spinach
Step 3. Turn the fire to full
Add one part of spinach sprigs (about one third).
Step 4. Stir until the leaves wilt
Then add the other clumps and mix for another minute.
Step 5. Add the last strands when the first ones are cooked enough
Step 6. Cook the spinach until all the liquid evaporates
It will take about 5 minutes. Turn them often to prevent them from sticking together.
Step 7. Remove from heat
Season with salt and pepper. Serve immediately.
Grated lemon zest goes great with sauteed spinach
Method 3 of 3: Sauteed Spinach with Mushrooms
Step 1. Heat the oil or butter in a wok or a large pan
The fire should be medium high.
Step 2. Add the mushrooms
Stir frequently during cooking, for about 5 minutes. The mushrooms are ready when they release their liquid and are almost dry.
Step 3. Turn down the heat
Add garlic, thyme, salt and pepper for flavor. Stir for a minute, until the mushrooms are tender.
Step 4. Add the sprigs of spinach
When one clump has wilted, add another, and so on. Turn often to prevent them from sticking together.
Step 5. Remove from heat
Serve hot or lukewarm.
Step 6. Finished
Advice
- A pinch of nutmeg improves the flavor of spinach.
- Spinach withers quickly once harvested. Check that the leaves are not rotten or yellow when you buy them. After purchase, use them immediately. Alternatively, grow them yourself and cook them immediately after harvesting.
- Even if the bag says that the spinach has already been washed, wash it again. The land never fails.
- If covered, the sautéed spinach will keep for 3-4 days in the fridge. Reheat them before eating them.
- Discarded stems and leaves can be used for compost or as chicken food.
