The key to delicious, flavorful sauteed spinach is to actually saute it - cook it quickly over very high 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 good, but doesn't result in sauteed spinach!). See how easy it is to saute spinach below. This recipe is as much a method as a recipe, so increase amounts and add seasoning as you like.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: Makes 4 servings
- 2 pounds spinach
- 2 Tablespoons butter cut in small pieces or olive oil (or a combination)
- Fresh lemon juice (optional)
- Thoroughly clean the spinach and pick it over for damages leaves and thick stems.
- Heat a large frying pan, saute pan, or pot (the key here is a wide surface area) over high heat. Once hot, add the butter and/or oil. It should melt and/or heat immediately. Quickly add the spinach and cook, stirring, until the spinach is wilted. The high heat and stirring will help any liquid the spinach releases evaporate quickly, which is what you want to avoid wet or slimy spinach when all is said and done.
- Transfer the spinach to a serving platter or plates and sprinkle with salt to taste. Serve hot or warm. A squirt of lemon isn't a bad addition, if you're lucky enough to have fresh lemons around.