Very Easy Garlic Sauteed Spinach Recipes

Steps:

• Rinse spinach well in cold water; dry well.
• In a large pot, heat the olive oil and saute the garlic over medium heat for 1 minute.
• Add all the spinach, salt, and pepper to the pot; toss with the garlic and oil.
• Cover the pot and cook for 2 minutes.
• Uncover, turn heat on high, and cook for another minute, stirring until all the spinach is wilted.
• Using a slotted spoon, lift the spinach to a serving bowl and top with butter.

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.

Steps:

• Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.

Steps:

• In a large saute pan, heat the olive oil over medium heat. Add the garlic, and cook until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer garlic to paper towels; reserve. Discard oil.
• Spray pan with cooking spray, and heat over medium heat. Coarsely chop the spinach and stalks. Working in batches, add the damp spinach to the pan. Cover, and cook until spinach just begins to wilt, 4 to 5 minutes. Transfer the cooked spinach to a metal bowl, and cook the remaining spinach. Season with salt and pepper. Sprinkle the reserved garlic over spinach, and serve warm with a wedge of fresh lemon.

Steps:

• Heat a large skillet until it is smoking hot. Add the olive oil and the garlic immediately. Then add the spinach in batches, adding more as it wilts until all the spinach is in the pot. Season with salt and pepper, to taste. And add more olive oil, if you like.

Steps:

• Bring a large pot of salted water to a boil.
• Cut the thickest stems off the greens and rinse the leaves well in the sink using lots of fresh water.
• Add the spinach in the water and blanch them, stirring continuously for about 1 minute, then strain them and rinse immediately with cold water so they stop cooking.
• When the greens are cool enough to handle, squeeze all the water out of them and lay them on a cutting board where you'll randomly chop them in big sections.
• In a large pan, over a medium-high heat, quickly saute the garlic in a couple of tablespoons olive oil, then add the greens. Quickly toss around the greens, adding a sprinkle more olive oil, if needed.
• Season with salt and pepper to taste, and serve it up! You want to preserve the crunchy bite of the fresh vegetable.

Steps:

• In your largest saute pan, heat the oil over high heat until very hot, almost smoking. Add the spinach and cook, stirring furiously, for about 1 to 2 minutes, the spinach should turn bright green and wilt slightly. Add the garlic and continue to cook, stirring rapidly, for 30 seconds.
• Remove the spinach from the heat, squeeze the lemon over the top, and add the red pepper and salt and black pepper. Toss well and serve.

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.

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.

Steps:

• Heat the oil in a large skillet over medium-high heat and stir in the garlic. Cook, stirring, for 15 seconds. Add the spinach and toss quickly to coat and wilt the leaves. Season with salt and pepper and serve immediately.

Steps:

• In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.

Steps:

• Heat olive oil in skillet over med-high heat.
• Add spinach leaves and garlic cloves.
• Saute until spinach leaves have wilted (be careful not to overcook).
• In last few minutes of cooking time, add cheddar cheese, and cook until it is melted.
• Stir well and serve.

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. *At this point Ina turned off the flame/ heat source, covered the pan and let it wilt until ready to serve. This is how I made it and it worked beautifully.
• 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.

Steps:

• In a large sauté pan, heat olive oil over medium heat.
• Add garlic, and cook until golden brown, 2 to 3 minutes.
• Using a slotted spoon, transfer garlic to paper towels; reserve.
• Discard oil.
• Spray pan with cooking spray, and heat over medium heat.
• Coarsely chop spinach and stalks.
• Working in batches, add damp spinach to the pan.
• Cover, and cook until spinach just begins to wilt, 4 to 5 minutes.
• Transfer the cooked spinach to a metal bowl, and cook remaining spinach.
• Season with salt and pepper.
• Sprinkle reserved garlic over spinach, and serve warm.

Steps:

• In an 8-quart heavy kettle heat oil over high heat until hot but not smoking and add garlic and spinach with water clinging to leaves. Sauté garlic and spinach, turning with tongs, until spinach is wilted but still bright green, about 2 minutes, and season with salt and pepper. Spinach and garlic may be made 6 hours ahead and chilled, covered.