Easy Sauteed Spinach With Garlic Quick Recipe Step 1: cook garlic in oil. heat oil over medium high heat in a very large skillet, straight sided sauté pan or dutch oven. add the chopped garlic and crushed red pepper flakes and cook while stirring until the garlic is fragrant but not browned. Instructions. heat oil in large pot over medium heat. add onion and sauté 2 3 minutes until onion starts to turn translucent. add garlic and stir a minute longer until garlic is aromatic but not brown. add spinach, salt, and pepper and stir to coat spinach in oil. continue stirring every 30 seconds until spinach is wilted (about 4 5 mins).
Sauteed Spinach With Garlic Quick And Easy Side Sip And Feast Remove the lid and increase heat to high. saute spinach, uncovered, for 1 2 minutes to evaporate excess liquid. (alternatively, if you prefer it less wilted, you can skip this step and simply drain the liquid.) remove from heat. stir in the butter (if using), until melted. adjust salt and pepper to taste, if needed. Add the spinach in heaping batches, tossing in the oil as it reduces. season with the kosher salt and freshly ground pepper and cook just until it wilts. add the garlic back to the spinach, toss, and drizzle with the lemon juice or vinegar and taste for seasoning. serve hot. Cook covered for 1 minute, quickly uncover and stir for a few seconds to integrate cooked spinach with raw, then cook covered another 1 minute. remove the lid. stir and cook about 30 seconds more, until the spinach is fully wilted but still bright green. stir in the kosher salt and fresh lemon juice, then remove from the heat. Trim the stem from the leaves, then wash the leaves very well (spinach often holds a lot of dirt). shake off excess water but do not dry (water droplets helps steam cook the spinach). heat oil in a large skillet over medium high heat. add garlic and cook for 20 seconds until it becomes light golden and smells amazing.
Easy Sauteed Spinach With Garlic Quick Recipe Cook covered for 1 minute, quickly uncover and stir for a few seconds to integrate cooked spinach with raw, then cook covered another 1 minute. remove the lid. stir and cook about 30 seconds more, until the spinach is fully wilted but still bright green. stir in the kosher salt and fresh lemon juice, then remove from the heat. Trim the stem from the leaves, then wash the leaves very well (spinach often holds a lot of dirt). shake off excess water but do not dry (water droplets helps steam cook the spinach). heat oil in a large skillet over medium high heat. add garlic and cook for 20 seconds until it becomes light golden and smells amazing. 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. Directions. 1 add olive oil, garlic, and the lemon zest (optional) to a wide skillet over medium low heat. cook, stirring often, until the oil bubbles around the garlic, about 30 seconds. do not brown. 2 pile the spinach leaves into the pan and add a generous pinch of salt.
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