Sauted Spinach Recipe

Recipe By The Spruce Eats

The key to delicious, flavorful spinach is to saut it, not stew it, which is what too many people do when they think they're sauting it. Cook it quickly over very high heat, stirring very frequently so the liquid that cooks off evaporates more or less immediately, so the pan stays dry, and the spinach leaves are cooking in dry heat, not wet heat. Too many bunches of spinach have been ruined by low temperatures that cause the delicate leaves to stew in their own liquid (which can be tasty but doesn't result in the brighter flavor of sauted spinach). This sauted spinach recipe is as much a method as a recipe, so increase amounts, and add seasoning as you like, just make sure that you're always using a pan that's large enough to hold the spinach in a very shallow layer. Work in batches, if necessary. You can enjoy eating this dish alone, or with your favorite main course.

4.6
23 Rating -
Rate
Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Sauted Spinach
plan
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ingredients serve

Ingredients for Sauted Spinach Recipe

  • 1/2 pound Spinach
  • 1/2 tablespoon Butter
Nutrition
value
57
calories per serving
1 g Fat5 g Protein5 g Carbs6 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    5g
  • Carbs
    5g
  • Fiber
    6g

MacroNutrients

  • Carbs
    5g
  • Protein
    5g
  • Fiber
    6g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    191mg
  • Iron
    7mg
  • Vitamin A
    5913mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    324mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    69mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    200mg
  • Manganese
    3mg
  • Phosphorus
    79mg
  • Selenium
    5mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats