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Need a quick side that's both nutritious and tasty? This pan-cooked spinach is my favorite go-to! It takes just a few minutes and simple ingredients. This straightforward method turns plain spinach into something memorable with flavorful garlic and spot-on seasoning.
The Winning Method
Creating this simple side is all about getting the timing right! My quick approach keeps the greens crisp, not soggy. The trick to this preparation? Make sure your spinach is completely dry before cooking - I grab my salad spinner or fresh kitchen towels to remove any moisture.
Let's Start Cooking
- Ready Your Spinach
- For this quick approach, thoroughly wash and dry your greens. If you're using larger leaves in your preparation, cut off those tough stems.
- Begin With Garlic
- Heat your pan for this dish, pour in olive oil, and sauté that garlic until it's fragrant.
- Toss In The Spinach
- This straightforward method works best when you add greens gradually - it seems excessive but believe me, they shrink down!
- Add Proper Seasonings
- Your spinach needs decent salt and pepper, perhaps some chili flakes if you enjoy spice.
My Top Advice
New spinach makes this quick method stand out - I prefer baby spinach for its soft texture. When preparing this dish, mind your timing - aim for vibrant green leaves, not dark mushy ones. I sometimes enhance my creation with almonds, hemp seeds, or fresh lemon juice!
Switch Things Up
This straightforward approach is incredibly adaptable! Make your spinach more filling by mixing in cannellini beans, or kick it up with hot peppers. My children adore when I sprinkle Parmesan over this preparation. I'll occasionally add roasted pine nuts or sunflower seeds for texture in this quick dish.
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Beginning Properly
For this simple approach to turn out great, you'll want clean spinach. With the pre-washed packages, a brief rinse works for this preparation. But regular spinach needs two thorough washes in cold water. This dish requires dry leaves, so spin or blot them thoroughly.
What Friends Think
Everyone creates their own version of this simple method! My buddy Charlie adds a dash of cayenne to his preparation for some heat. Sue loves throwing seeds into her quick dish for extra crunch. Chris can't make his spinach without sesame oil, and Mike tosses in fresh hot peppers. Each take turns out wonderful!
Frequently Asked Questions
- → What's the point of washing spinach two times?
It guarantees every bit of dirt and any hidden sand are completely removed, leaving you with clean leaves.
- → Why is a salad spinner important?
It helps get rid of extra water, making sure your spinach won’t end up soggy while cooking.
- → How do I know the garlic is good to go?
Once it just starts to turn golden—after around 30 seconds—it’s perfect. Don’t let it cook too long or it might burn!
- → What’s the reason for covering the pan?
The lid traps steam so the spinach wilts evenly and finishes cooking faster.
- → Can I cook this ahead of time?
It tastes best fresh out of the pan. When reheated, the spinach can get too soft and lose its texture.