Sauteed Baby Spinach Recipes

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SAUTEED BABY SPINACH AND GARLIC



Sauteed Baby Spinach and Garlic image

Make and share this Sauteed Baby Spinach and Garlic recipe from Food.com.

Provided by Steve_G

Categories     Vegetable

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 5

10 -12 ounces Baby Spinach, well cleaned and dried
4 -5 garlic cloves, sliced thin
1 -2 tablespoon olive oil
kosher salt
fresh grated nutmeg (optional)

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.

CHICKPEAS WITH BABY SPINACH



Chickpeas With Baby Spinach image

This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield Serves three

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt
Freshly ground black pepper, to taste
1 tablespoon tomato paste
1 (15-ounce) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne, to taste
1 (6-ounce) bag baby spinach

Steps:

  • Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
  • Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams

SAUTEED BABY SPINACH



Sauteed Baby Spinach image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 3

1 tablespoon extra-virgin olive oil
1 pound baby spinach leaves, well washed
Coarse salt and freshly ground pepper

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 AND EASY SAUTEED SPINACH



Quick and Easy Sauteed Spinach image

Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.

Provided by Denee

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 4

Number Of Ingredients 4

1 tablespoon extra-virgin olive oil
1 (10 ounce) bag spinach leaves
1 ½ teaspoons garlic salt
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g

SAUTEED SPINACH AND MUSHROOMS



Sauteed Spinach and Mushrooms image

My husband and I love sauteed spinach, sauteed mushrooms, sauteed onions, and sauteed garlic. So, we put it all together with some tomatoes to add some zip.

Provided by Marilyn

Categories     Fruits and Vegetables     Mushrooms

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil, divided
1 medium onion, coarsely chopped
1 cup chopped portabello mushrooms
2 cloves garlic, finely chopped
1 medium tomato, chopped
1 (8 ounce) package fresh baby spinach
½ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Heat 1 tablespoon oil in a wok or deep frying pan over medium heat. Add onion and saute until soft, 3 to 5 minutes, depending on how soft you like it. Add mushrooms and saute for 4 to 5 minutes. Add garlic and saute for 1 more minute. Add tomato and cook for 1 to 2 minutes. Remove mixture to a dish and keep warm.
  • Add remaining 1 tablespoon oil to the same pan over medium-high heat. Add spinach, salt, and pepper. Cook, tossing continually, until spinach begins to wilt, 1 to 2 minutes. Add onion mixture and mix until thoroughly incorporated. Continue to toss and stir until spinach is cooked to your desired doneness.
  • Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 108.5 calories, Carbohydrate 7.7 g, Cholesterol 2.2 mg, Fat 7.8 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 1.4 g, Sodium 377.6 mg, Sugar 2.7 g

GARLIC SAUTEED SPINACH



Garlic Sauteed Spinach image

Dinner couldn't be simpler with Ina Garten's Garlic Sauteed Spinach recipe from Barefoot Contessa on Food Network. It's an easy, go-to side dish for your table.

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional

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 SPINACH AND MUSHROOMS



Sauteed Spinach and Mushrooms image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
2 cups sliced cremini mushrooms
Kosher salt and freshly ground black pepper
10 ounces baby spinach
1 to 2 tablespoons balsamic vinegar

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.

TERIYAKI SAUTEED SPINACH



Teriyaki Sauteed Spinach image

Make and share this Teriyaki Sauteed Spinach recipe from Food.com.

Provided by Brookelynne26

Categories     Spinach

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

10 ounces fresh spinach
10 ounces fresh Baby Spinach
2 teaspoons olive oil
1 teaspoon minced garlic
2 teaspoons teriyaki sauce
fresh ground black pepper, to taste

Steps:

  • Heat the oil in a large skillet over medium heat. Add the garlic and teriyaki sauce, then the spinach and pepper. Sautee until spinach is just wilted, about 3 - 4 minutes.

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